Japanese
Sheet-Pan Teriyaki Chicken
Chicken thighs and broccoli roast together on a hot sheet pan, then a soy-honey glaze is brushed on at the end. It tastes sweet, salty, and a little charred at the edges.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- One pan means the broccoli roasts in the chicken drippings.
- The glaze goes on late so the honey does not burn for the full roast.
- High heat browns the thighs by the time they hit 165°F.
- Sesame seeds add crunch without another pan.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 425°F. Toss the chicken and broccoli with the vegetable oil, salt, and pepper on a sheet pan.
- 2
Roast 18 minutes.
- 3
Meanwhile, simmer the soy sauce, honey, garlic, and ginger in a small saucepan for 2 minutes.
- 4
Stir the cornstarch into the water and whisk it into the saucepan. Simmer 1 minute, until the glaze thickens.
- 5
Brush the glaze over the chicken and broccoli. Roast until the thickest part of the chicken reaches 165°F, about 8 to 10 minutes more.
- 6
Sprinkle with the sesame seeds and rest 3 minutes before serving.
Pro tips
- Cut the broccoli into similar florets so none of the pieces scorch while others stay raw.
- If the pan is crowded, use two pans so the broccoli roasts instead of steaming.
- Line the pan if you want easier cleanup; the glaze can stick.
Easy substitutions
- honey
- brown sugar
- broccoli
- green beans
- chicken thighs
- chicken breasts, still cooked to 165°F
Storage and reheating
Storage
Refrigerate leftovers in a sealed container for up to 3 days.
Reheating
Reheat at 350°F for about 12 minutes, until the chicken is hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 366
- Protein
- 36 g
- Carbs
- 24 g
- Fat
- 14 g
- Fiber
- 3 g
Budget friendly · Oven · Dairy-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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