Sometimes the day slips away faster than expected, and suddenly it’s dinner time with little energy left to cook. That’s exactly when this sheet pan teriyaki chicken with vegetables shines. The kitchen fills with the scent of ginger and garlic mingling with honey’s subtle sweetness, while the oven roasts a lively mix of bell peppers, zucchini, and broccoli alongside tender chicken thighs. I remember one evening when I was halfway through prepping, distracted by a phone call, and almost forgot to brush on the second round of sauce. It didn’t ruin anything, but it did make me appreciate how forgiving this meal is—still delicious despite my little slip-up.
Every bite offers a balance of sticky, savory teriyaki glaze with the natural sweetness of roasted vegetables. The colors on the sheet pan alone tempt you to dig in, but the flavors seal the deal. It’s the kind of dinner that feels like a treat even on rushed nights, somehow managing to be both comforting and fresh.
Why You’ll Love It:
- One pan, minimal cleanup — the kind of simplicity that makes weeknights less stressful.
- Rich, homemade teriyaki sauce that’s more vibrant than the jarred stuff, but you don’t have to fuss over it.
- Roasted vegetables add color and nutrition without extra work, though I have to admit, sometimes I wish there were more of them.
- It’s simple — and that’s kind of the point. No complicated steps or rare ingredients to track down.
If you’re worried about timing, it’s pretty forgiving. You can prep the sauce ahead or toss the veggies in oil and seasoning while the chicken marinates a bit. I haven’t tested all possible vegetable swaps, but I imagine swapping broccoli for snap peas or zucchini for asparagus might work fine.
Print
Sheet Pan Teriyaki Chicken with Vegetables
- Total Time: 45 minutes
- Yield: 4 1x
Description
A quick and easy one-pan meal featuring tender chicken thighs glazed with homemade teriyaki sauce and roasted alongside colorful vegetables. Perfect for a healthy weeknight dinner.
Ingredients
4 boneless, skinless chicken thighs
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick rounds
1 cup broccoli florets
2 tablespoons olive oil, divided
Salt, to taste
Black pepper, to taste
3 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon water
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 teaspoon cornstarch
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil.
In a small bowl, whisk together soy sauce, honey, rice vinegar, water, sesame oil, minced garlic, grated ginger, and cornstarch until smooth. Set aside.
Place the chicken thighs on the prepared sheet pan. Brush about half of the teriyaki sauce evenly over the chicken.
In a large bowl, toss the red bell pepper, yellow bell pepper, zucchini, and broccoli florets with 1 tablespoon olive oil, salt, and black pepper to taste.
Arrange the vegetables around the chicken on the sheet pan in a single layer.
Drizzle the remaining 1 tablespoon olive oil over the vegetables and season with additional salt and pepper if desired.
Bake in the preheated oven for 20 minutes.
Remove the sheet pan from the oven and brush the chicken with the remaining teriyaki sauce.
Return to the oven and bake for an additional 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender.
Remove from the oven and let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Kitchen Notes:
I usually use a sturdy sheet pan lined with foil or parchment for easy cleanup, and it’s great to have a brush handy for that extra glaze round. This meal pairs nicely with steamed rice or even a quick side of noodles if you want a heartier plate. If you feel like experimenting, you might try adding a sprinkle of sesame seeds or swapping honey for maple syrup to change the flavor profile just a bit. Sometimes I roast the veggies a little longer for extra caramelization, but that’s totally up to you.
FAQ
Q: Can I use chicken breasts instead of thighs?
A: Yes, but breasts might cook faster and can dry out more easily, so keep an eye on them.
Q: Is this meal freezer-friendly?
A: Leftovers refrigerate well for a few days; freezing might change the texture of the vegetables.
Q: Can I make the sauce ahead?
A: Definitely. It actually helps the flavors meld if made a few hours early.
Give this sheet pan teriyaki chicken a try next time your evening needs a little extra magic without the fuss. You might just find yourself reaching for it again and again.