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For this tasty dish, you'll need: - 1.5 lbs boneless, skinless chicken thighs - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 carrot, thinly sliced - 1 cup snap peas These ingredients bring great flavors and textures to your meal. The chicken thighs stay juicy and tender, while the veggies add crunch and color. The right seasonings make a big difference. Here are the must-haves: - 1 cup teriyaki sauce - 3 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon ginger, minced - Salt and pepper, to taste The teriyaki sauce gives a sweet and salty taste. Olive oil helps the veggies roast nicely. Garlic and ginger add depth and warmth to the dish. Garnishes can make your dish look even better. Use these: - 2 tablespoons sesame seeds - Chopped green onions Sprinkling sesame seeds and green onions on top makes the meal pop. It adds a nice crunch and fresh flavor right before you serve it! {{ingredient_image_1}} Start by mixing the teriyaki sauce, minced garlic, minced ginger, and a bit of salt and pepper in a bowl. This blend gives your chicken a rich flavor. Place the chicken thighs in a large bag or dish. Pour half of the marinade over the chicken. Seal the bag or cover the dish. Let it marinate in the fridge for at least 30 minutes. If you have time, let it sit for up to 2 hours. This longer marinating time really boosts the flavor. While your chicken is soaking up the flavors, prepare the veggies. Use a large bowl to mix the broccoli florets, sliced red bell pepper, thinly sliced carrot, and snap peas. Drizzle with olive oil, and sprinkle with salt and pepper. Toss them well until they are coated. This step ensures that each bite has a nice taste and texture. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup. Arrange the marinated chicken on one side of the pan and the veggies on the other. Drizzle the remaining teriyaki sauce over the chicken. Roast in the oven for 25-30 minutes. The chicken should reach 165°F (75°C) and the veggies should be tender. Once done, you can drizzle more teriyaki sauce if you like. Garnish with sesame seeds and chopped green onions before serving. Let it rest for a few minutes to cool down before you dig in. To get juicy chicken, always use thighs. They have more fat than breasts. Marinate the chicken for at least 30 minutes. This helps the meat soak up the flavor. If you can, marinate for two hours. The longer, the better! When baking, check the chicken's temperature with a thermometer. It should reach 165°F (75°C). This ensures it’s safe to eat and perfectly cooked. For crispy veggies, cut them evenly. This helps them cook at the same rate. Toss the vegetables with olive oil, salt, and pepper. This adds flavor and aids in crispiness. Arrange the veggies in a single layer on the pan. Crowding them can lead to steaming instead of roasting. Roast them alongside the chicken for 25-30 minutes. This timing will make them tender yet crunchy. You can easily change the teriyaki flavor! Start with a good base. Use store-bought sauce or make your own. To enhance the taste, add more garlic or ginger. A splash of lime juice can give it a fresh kick. If you like heat, add some red pepper flakes. This will spice things up. Adjust the sweetness by adding honey or brown sugar. Tailor it to your taste! Pro Tips Marination Time: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 2 hours if you have time to spare! Veggie Variations: Feel free to mix and match your favorite vegetables. Asparagus, zucchini, or bell peppers can work beautifully in this dish. Sheet Pan Lining: Lining your sheet pan with parchment paper or foil not only makes cleanup a breeze but also helps prevent sticking. Serving Suggestions: Serve this dish over rice or quinoa for a complete meal. Garnish with additional sesame seeds and green onions for extra flavor. {{image_2}} You can switch out chicken thighs for other meats. Try boneless chicken breasts for a leaner option. Pork tenderloin works well too. If you like beef, use thinly sliced flank steak. For a plant-based meal, try tofu or tempeh. These options soak up the teriyaki sauce nicely, giving you great flavor. You can change the veggies based on what’s in season. In spring, use asparagus and snap peas. In summer, add zucchini and bell peppers. Fall brings great options like squash and Brussels sprouts. Winter veggies like carrots and kale also add color and taste. Mix and match according to what you enjoy and what’s fresh. Making your own teriyaki sauce is simple and fun. Here’s a quick recipe: - 1/2 cup soy sauce - 1/4 cup honey or brown sugar - 1/4 cup rice vinegar - 2 cloves garlic, minced - 1 teaspoon minced ginger - 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening) Combine all the ingredients in a pot. Cook over medium heat until it simmers. Add the cornstarch mix to thicken. Let it cool before using. This sauce is easy to tweak for your taste! After your meal, let the dish cool down. Place leftover chicken and veggies in an airtight container. Store it in the fridge for up to three days. Keeping it sealed helps to lock in the flavors. If you used homemade teriyaki sauce, the taste will stay fresh longer. To reheat, use an oven or a stovetop. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes. Check that the chicken reaches 165°F (75°C) again. If using a stovetop, warm them in a pan over medium heat. Stir occasionally to heat evenly. You can freeze leftovers to enjoy later. Place the chicken and veggies in a freezer-safe bag. Squeeze out as much air as possible before sealing. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Reheat using the oven or stovetop for the best flavor. Yes, you can use chicken breast. Chicken thighs add more flavor and stay juicier. If you choose breasts, reduce cooking time. Check the internal temperature to reach 165°F. You can use many vegetables. Zucchini, asparagus, or bell peppers work well. Use what you have on hand. Just keep the cooking time in mind for each vegetable. To make this dish gluten-free, use a gluten-free teriyaki sauce. Many brands offer gluten-free options. Always check the label to ensure it is safe for you. Yes, you can prepare the chicken and veggies ahead. Marinate the chicken for up to 2 hours. Chop the veggies and store them in the fridge. Just bake them when ready to eat. You learned how to make sheet pan teriyaki chicken from start to finish. We covered key ingredients, preparation, and cooking methods. I shared tips for juicy chicken and crisp veggies. You can customize the dish with different proteins and sauces, too. Proper storage keeps leftovers tasty. Remember, cooking is fun. Enjoy your meal and share it with friends. You’ll impress them with your skills!

Sheet Pan Teriyaki Chicken & Veggies

A delicious and easy one-pan meal featuring marinated chicken thighs and colorful vegetables roasted to perfection.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup teriyaki sauce
  • 2 cups broccoli florets
  • 1 whole red bell pepper, sliced
  • 1 whole carrot, thinly sliced
  • 1 cup snap peas
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • to taste salt and pepper
  • 2 tablespoons sesame seeds, for garnish
  • to taste chopped green onions, for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a mixing bowl, combine the teriyaki sauce, minced garlic, minced ginger, and a pinch of salt and pepper. Mix well.
  • Place the chicken thighs in a large resealable bag or a baking dish and pour half of the teriyaki marinade over them. Seal the bag or cover the dish and let marinate in the refrigerator for at least 30 minutes (or up to 2 hours for maximum flavor).
  • While the chicken is marinating, prepare the vegetables. In a large bowl, toss the broccoli, red bell pepper, carrot, and snap peas with olive oil, salt, and pepper until evenly coated.
  • Line a large sheet pan with parchment paper or foil for easy cleanup. Arrange the marinated chicken on one side of the pan and the seasoned vegetables on the other side.
  • Drizzle the remaining teriyaki marinade over the chicken.
  • Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender.
  • Remove the sheet pan from the oven, drizzle with extra teriyaki sauce if desired, and sprinkle with sesame seeds and chopped green onions for garnish.
  • Let it rest for a couple of minutes before serving.

Notes

For extra flavor, let the chicken marinate longer if time allows.
Keyword chicken, sheet pan, teriyaki, vegetables