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Crispy Sheet Pan Teriyaki Chicken and Broccoli

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A quick and easy sheet pan dinner featuring crispy roasted chicken thighs and tender-crisp broccoli glazed with a homemade teriyaki sauce. Perfect for busy weeknights and comforting meals.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 4 cups broccoli florets (about 300 g)
  • 2 tablespoons olive oil
  • 1/4 cup soy sauce (60 ml)
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon honey
  • 1 teaspoon sesame oil (optional but recommended)
  • 1 teaspoon cornstarch
  • 1/4 cup water (60 ml)
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish
  • Black pepper, to taste
  • Salt, a pinch (for broccoli)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, honey, and sesame oil.
  3. In a small bowl, mix cornstarch with water until smooth, then stir into the sauce mixture.
  4. Pour the sauce into a small saucepan and heat over medium heat, stirring frequently, until thickened and glossy (about 3 to 5 minutes). Remove from heat and set aside.
  5. Pat the chicken thighs dry with paper towels. Place them skin-side up on a sheet pan.
  6. Brush a thin layer of the teriyaki sauce over the chicken skin and season lightly with black pepper.
  7. In a bowl, toss broccoli florets with olive oil and a pinch of salt. Arrange broccoli around the chicken on the sheet pan.
  8. Roast in the oven for 20 minutes.
  9. Remove the pan, brush chicken thighs again with more teriyaki glaze, and toss broccoli to turn for even roasting.
  10. Return to the oven and roast for another 10 to 15 minutes until chicken skin is crispy and browned and broccoli is tender with caramelized edges. Chicken internal temperature should reach 165°F (74°C).
  11. Sprinkle toasted sesame seeds and sliced green onions over the dish before serving.

Notes

Pat chicken skin dry to ensure crispiness. Roast at high heat (425°F) to caramelize broccoli and crisp chicken skin. Brush sauce in layers during cooking for a sticky glaze. Avoid overcrowding the pan to prevent steaming. Sauce can be made ahead and reheated. For gluten-free, substitute soy sauce with tamari. Leftovers reheat best in oven or skillet to maintain texture.

Nutrition

Keywords: teriyaki chicken, sheet pan dinner, crispy chicken, roasted broccoli, easy dinner, weeknight meal, homemade teriyaki sauce

Find it online: https://lucydishes.com/crispy-sheet-pan-teriyaki-chicken-and-broccoli-recipe-easy-dinner-idea/