Teriyaki Chicken Sheet Pan Dinner
This Teriyaki Chicken Sheet Pan Dinner brings together juicy, caramelized chicken thighs and colorful roasted vegetables — all coated in a rich homemade teriyaki glaze that's savory, sweet, and deeply satisfying. Everything roasts together on a single pan, making this a true weeknight hero: minimal cleanup, maximum flavor, and on the table in just 45 minutes.
Equipment
- Large rimmed sheet pan (18x13 inch) Bigger pan prevents vegetables from steaming
- Parchment paper or aluminum foil For easy cleanup
- Small saucepan For making the teriyaki sauce
- Whisk
- Mixing bowls 2 bowls needed
- Microplane or fine grater For grating fresh ginger
- Basting brush or spoon For applying the teriyaki glaze
- Knife and cutting board
- Measuring cups and spoons
- Tongs
- Meat thermometer To verify chicken reaches 165°F internal temperature
- Oven mitts
Ingredients
- 2 lbs bone-in, skin-on chicken thighs about 900g, approximately 4 pieces
- 2 cups broccoli florets about 180g, cut into 1 to 1.5-inch pieces
- 1 large red bell pepper about 150g, sliced into ½-inch strips
- 1 medium zucchini about 200g, sliced into ¼-inch half-moons
- 1 cup snap peas about 100g, ends trimmed
- 2 tablespoons olive oil 30ml
- salt to taste
- black pepper to taste
For the Teriyaki Sauce
- ½ cup low-sodium soy sauce 120ml; substitute tamari or coconut aminos for gluten-free
- ¼ cup honey 85g; substitute maple syrup for vegan option
- 2 tablespoons rice vinegar 30ml
- 1 tablespoon sesame oil 15ml, toasted preferred
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated; substitute ½ teaspoon ground ginger
- 1 tablespoon cornstarch for thickening the sauce
- 2 tablespoons cold water 30ml, for dissolving the cornstarch
For Garnish
- 2 tablespoons sesame seeds white or black, or a mix of both
- 3 green onions thinly sliced
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil, making sure the liner comes up slightly on the sides to catch dripping glaze.
- In a small saucepan over medium heat, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger; bring to a gentle simmer for 2 to 3 minutes. Whisk the cornstarch with the cold water until smooth, pour into the saucepan, and stir continuously for 1 to 2 minutes until the sauce thickens enough to coat a spoon.
- Remove the sauce from heat and divide it: pour two-thirds into a bowl for marinating and basting the chicken, and reserve the remaining one-third in the saucepan to use as a finishing glaze at the end of roasting.
- Pat the chicken thighs completely dry with paper towels, then season both sides with salt and black pepper. Toss the chicken in about half of the roasting-portion of sauce until fully coated, and let it sit while you prep the vegetables.
- Combine broccoli florets, red bell pepper strips, zucchini half-moons, and snap peas in a large bowl. Drizzle with olive oil, season with salt and black pepper, and toss until every piece is evenly coated.
- Spread the vegetables in a single layer across the prepared sheet pan, leaving space between pieces. Nestle the sauced chicken thighs skin-side up on or beside the vegetables, then brush the remaining roasting-portion sauce over the chicken for an extra coat.
- Roast on the center rack at 400°F for 25 minutes, undisturbed. Avoid opening the oven door to maintain consistent heat.
- Remove the pan from the oven and generously brush the reserved finishing glaze over the chicken thighs. Return the pan to the oven and roast for another 5 to 7 minutes, until the glaze is caramelized and a meat thermometer reads 165°F (74°C) in the thickest part of the chicken.
- Allow the chicken to rest on the pan for 5 minutes, then sprinkle with sesame seeds and sliced green onions. Serve immediately over steamed rice or noodles.
Notes
- Pat the chicken thighs completely dry before seasoning — removing surface moisture is the key to getting crispy, golden skin in the oven.
- Always reserve one-third of the teriyaki sauce as a finishing glaze to apply in the last few minutes of roasting; adding all the sauce upfront can cause it to burn before the chicken cooks through.
- Cut all vegetables to a similar size so they finish cooking at the same time. Broccoli florets should be about 1 to 1.5 inches and zucchini slices about ¼ inch thick.
- Avoid crowding the sheet pan — spread vegetables in a single layer with space between pieces so they roast and caramelize rather than steam. Use two pans if necessary.
- For extra crispy skin, switch the oven to broil for the final 2 to 3 minutes. Watch closely so the glaze does not burn.
- To make this recipe gluten-free, substitute the soy sauce with tamari or coconut aminos. Check that your rice vinegar is also certified gluten-free.
- The teriyaki sauce can be made up to 1 week in advance and stored in a sealed jar in the refrigerator. Whisk in 1 tablespoon of warm water to loosen it before using.
- For even more flavor, marinate the chicken in the teriyaki sauce for 30 minutes to 8 hours in the refrigerator before roasting.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan at 375°F for 10 to 12 minutes to best restore the chicken's crispiness.
- To make it spicy, add 1 tablespoon of sriracha or 1 teaspoon of red pepper flakes to the teriyaki sauce before cooking.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 28gProtein: 32gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 130mgSodium: 780mgPotassium: 720mgFiber: 3gSugar: 18gVitamin A: 45IUVitamin C: 90mgCalcium: 8mgIron: 15mg
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