Easy Crispy Sheet Pan Teriyaki Chicken and Vegetables
A quick and easy one-pan recipe featuring crispy skin-on chicken thighs and roasted mixed vegetables glazed with sticky teriyaki sauce, perfect for busy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 4 boneless, skin-on chicken thighs (about 1.5 pounds / 700 grams)
- 2 cups mixed vegetables (such as broccoli florets, bell peppers sliced, and snap peas), fresh or frozen
- ½ cup store-bought teriyaki sauce (or homemade with soy sauce, honey, garlic, and ginger)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Freshly cracked ground black pepper, to taste
- Salt, to taste
- 1 tablespoon sesame seeds (optional, toasted for garnish)
- Green onions, thinly sliced (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- In a mixing bowl, toss 2 cups of mixed vegetables with 1 tablespoon olive oil, ½ teaspoon garlic powder, and a pinch of black pepper until evenly coated.
- Line a rimmed 13×18 inch sheet pan with parchment paper.
- Spread the vegetables on one side of the sheet pan in a single layer, leaving space for the chicken.
- Pat the chicken thighs dry with paper towels. Rub 1 tablespoon olive oil over the chicken, sprinkle with salt and pepper, and place skin-side down on the empty side of the sheet pan.
- Roast in the oven for 15 minutes until the chicken skin starts to turn golden and crisp and the vegetables begin to soften.
- Carefully flip the chicken thighs skin-side up. Drizzle the ½ cup teriyaki sauce evenly over the chicken and vegetables. Toss the vegetables gently to coat with sauce.
- Continue roasting for an additional 10-12 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is sticky and caramelized. Vegetables should be tender but still slightly crisp.
- Optional: Broil for 2-3 minutes for extra crispiness, watching carefully to avoid burning.
- Remove from oven and let the chicken rest for 5 minutes.
- Sprinkle toasted sesame seeds and sliced green onions on top before serving.
Notes
Patting chicken dry and roasting at high heat crisps the skin without steaming. Add teriyaki sauce halfway through baking to prevent sogginess. Avoid overcrowding the pan to ensure crispiness. Use frozen vegetables to save prep time. For extra crispiness, broil briefly at the end. Leftovers reheat best in oven or skillet to maintain crisp skin.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 350
- Sugar: 10
- Sodium: 700
- Fat: 18
- Saturated Fat: 3.5
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
Keywords: teriyaki chicken, sheet pan dinner, crispy chicken thighs, roasted vegetables, quick weeknight meal, easy dinner, one-pan recipe