Description
A simple yet flavor-packed meal featuring juicy chicken thighs roasted with colorful vegetables and coated in a rich, homemade teriyaki glaze. This one-pan dish makes dinner easy, cleanup a breeze, and leftovers just as delicious. Perfect for busy weeknights or casual gatherings!
Ingredients
For the Chicken & Vegetables:
- 6–8 chicken thighs (bone-in, skin-on or boneless, skinless)
- 3 bell peppers (mixed colors), cut into chunks
- 1 large red onion, cut into wedges
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
For the Teriyaki Sauce:
- ½ cup soy sauce
- ¼ cup honey or brown sugar
- 2 tablespoons rice vinegar
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
- 1 teaspoon sesame oil (optional)
- Black pepper, to taste
Instructions
-
Preheat oven to 400°F (200°C).
-
Prepare teriyaki sauce: In a saucepan, combine soy sauce, honey, vinegar, garlic, ginger, and sesame oil. Simmer. Add cornstarch slurry and whisk until thickened. Set aside.
-
Marinate chicken: Toss chicken with half the teriyaki sauce. Let marinate 10–15 minutes (or up to 1 hour).
-
Prepare vegetables: Toss bell peppers and red onions with oil, salt, and pepper.
-
Assemble sheet pan: Arrange marinated chicken on a rimmed sheet pan. Scatter vegetables around the chicken.
-
Roast for 25–30 minutes, or until chicken is cooked through and vegetables are caramelized.
-
Broil for 2–3 minutes (optional) for extra caramelization.
-
Garnish: Drizzle with remaining teriyaki sauce, sprinkle with green onions and sesame seeds.
-
Serve hot with your favorite sides.
- Prep Time: 15 minutes
- Cook Time: 25 minutes