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Easy Crispy Sheet Pan Teriyaki Chicken with Broccoli

crispy sheet pan teriyaki chicken - featured image
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A quick and easy sheet pan recipe featuring crispy teriyaki chicken thighs and perfectly roasted broccoli, ideal for busy weeknights and simple dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs or 700 g)
  • 3 cups broccoli florets (about 300 g)
  • 2 tablespoons olive oil
  • 1/4 cup soy sauce (60 ml), low sodium preferred
  • 2 tablespoons honey
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger (or fresh grated)
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch (optional)
  • 1 tablespoon toasted sesame seeds (optional)
  • 2 stalks green onions, thinly sliced (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
  2. In a small bowl, whisk together soy sauce, honey, minced garlic, rice vinegar, ground ginger, and sesame oil. If a thicker sauce is desired, dissolve cornstarch in a little water and stir into the sauce. Set aside.
  3. In a large bowl, toss broccoli florets with 1 tablespoon olive oil, salt, and pepper until evenly coated. Spread broccoli on one side of the baking sheet.
  4. Pat chicken thighs dry with paper towels. Brush or spoon half of the teriyaki sauce over the chicken, including under the skin if possible. Place chicken skin-side up on the other half of the baking sheet, spacing pieces apart.
  5. Roast in the preheated oven for 25-30 minutes. About halfway through (15 minutes), baste the chicken with more sauce and flip the broccoli for even roasting. Chicken skin should be golden and crispy; broccoli should have lightly charred edges.
  6. Optional: Broil chicken for 2-3 minutes at the end for extra crispiness, watching carefully to avoid burning.
  7. Remove from oven and spoon remaining teriyaki sauce over chicken and broccoli. Garnish with toasted sesame seeds and sliced green onions if using. Let rest for 5 minutes before serving.

Notes

Patting the chicken skin dry before cooking helps achieve crispiness. High heat roasting at 425°F is key for golden skin and roasted broccoli. Avoid overcrowding the pan to prevent steaming. Broiling at the end can add extra crispiness but watch carefully to avoid burning. Let chicken rest before serving to redistribute juices. Sauce can be prepared up to 3 days ahead and stored in the fridge.

Nutrition

Keywords: teriyaki chicken, sheet pan dinner, crispy chicken, broccoli, easy weeknight meal, one pan meal, healthy dinner

Find it online: https://sparklechew.com/easy-crispy-sheet-pan-teriyaki-chicken-with-broccoli-recipe-to-try-today/