Sheet Pan Teriyaki Chicken with Spring Vegetables
A vibrant and flavorful dish featuring tender chicken coated in homemade teriyaki sauce, roasted alongside fresh spring vegetables for a complete meal on one pan.
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Ingredients
Yields 4 servings
- (1 lb) chicken thighs, boneless and skinless
- (1/4 cups) soy sauce
- (1/4 cups) honey
- (2 tablespoons) rice vinegar
- (2 tablespoons) sesame oil
- (2 cloves) garlic, minced
- (1 teaspoon) ginger, grated
- (1/2 teaspoons) black pepper
- (1 cup) broccoli florets
- (1 cup) snap peas
- (1) bell pepper, sliced
- (1) medium carrot, sliced
- (2 tablespoons) sesame seeds, for garnish
- (2) green onions, chopped, for garnish
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a bowl, whisk together 1/4 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 2 tablespoons sesame oil, 2 cloves minced garlic, 1 teaspoon grated ginger, and 1/2 teaspoon black pepper to create the teriyaki sauce. Add 2/4 teaspoon black pepper.
- 3
Place 1 lb of chicken thighs in a large bowl and pour half of the teriyaki sauce over the chicken. Toss to coat and let marinate for 15 minutes.
- 4
On a large sheet pan, arrange the marinated chicken thighs. Add 1 cup of broccoli florets, 1 cup of snap peas, 1 sliced bell pepper, and 1 sliced medium carrot around the chicken.
- 5
Drizzle the remaining teriyaki sauce over the vegetables and chicken, ensuring everything is well coated.
- 6
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- 7
Remove from the oven and let rest for 5 minutes. Sprinkle with 2 tablespoons of sesame seeds and 2 chopped green onions before serving.
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