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Easy Crispy Sheet Pan Teriyaki Chicken and Broccoli

sheet pan teriyaki chicken and broccoli - featured image
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A quick and easy sheet pan dinner featuring crispy skin chicken thighs and tender roasted broccoli glazed with a sticky homemade teriyaki sauce. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
  • 4 cups fresh broccoli florets (about 300g), cut into bite-sized pieces
  • 2 tablespoons olive oil or avocado oil
  • 1/4 cup low sodium soy sauce (60 ml) or tamari for gluten-free
  • 2 tablespoons honey (or 1 tablespoon for less sweetness; substitute maple syrup or coconut nectar for vegan/gluten-free)
  • 3 large garlic cloves, minced
  • 1 teaspoon fresh grated ginger (optional but recommended)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
  • Toasted sesame seeds for garnish (optional)
  • Thinly sliced green onions for garnish

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a small saucepan, combine soy sauce, honey, minced garlic, grated ginger, and rice vinegar. Bring to a gentle simmer over medium heat, stirring occasionally.
  3. Mix cornstarch with cold water until smooth, then whisk into the simmering sauce. Cook for 2 more minutes until slightly thickened. Remove from heat and stir in sesame oil if using. Set aside to cool slightly.
  4. Pat chicken thighs dry with paper towels. Place them skin-side down on a parchment-lined sheet pan.
  5. Toss broccoli florets with olive oil and a pinch of salt. Arrange broccoli around the chicken on the sheet pan, leaving space between pieces.
  6. Bake for 20 minutes. Remove pan and flip chicken skin-side up. Gently toss broccoli to ensure even cooking.
  7. Brush thickened teriyaki sauce generously over chicken and drizzle some over broccoli. Return to oven and roast for an additional 10-15 minutes, or until chicken reaches 165°F (74°C) internal temperature and broccoli edges are caramelized.
  8. Sprinkle toasted sesame seeds and sliced green onions over the dish. Let chicken rest for 5 minutes before serving.

Notes

Pat chicken skin dry for crispiness. Do not overcrowd the pan to allow proper roasting. Flip chicken halfway through cooking to render fat and crisp skin. Broil 1-2 minutes at end if more crispiness is desired. Let chicken rest before serving. For gluten-free, use tamari and substitute honey with maple syrup or coconut nectar. Broccoli can be swapped with asparagus or green beans. Leftovers keep well refrigerated for 3 days; reheat in oven to maintain crispiness. Avoid microwaving to prevent soggy skin.

Nutrition

Keywords: teriyaki chicken, sheet pan dinner, crispy chicken, roasted broccoli, easy weeknight meal, gluten-free option, quick dinner

Find it online: https://jodierecipes.com/easy-crispy-sheet-pan-teriyaki-chicken-and-broccoli-recipe-for-perfect-weeknight-dinners/