Baked Teriyaki Chicken

A recipe for Baked Teriyaki Chicken! This sheet pan meal pairs teriyaki-coated chicken thighs with roasted vegetables for an easy weeknight dinner.

Course Main Course

Cuisine N/A

Keyword chicken, chicken thigh, poultry, roasted vegetables, sheet-pan, teriyaki, vegetable

Prep Time 10

Cook Time 45

Total Time 55

Servings 3 -4 Servings

2 pounds (907 grams) bone-in, skin-on chicken thighs
8 ounces (227 grams) broccoli florets
3 carrots peeled and cut into 1 inch (2.5 centimeter) pieces
1 red bell pepper stem and seeds discarded, cut into 1 inch (2.5 centimeter) pieces
1 large onion peeled and cut into 1 inch (2.5 centimeter) wedges
salt and freshly ground black pepper
olive oil for drizzling
roasted sesame seeds for garnish
2 green onions thinly sliced
steamed rice for serving

In a small saucepan, whisk together the soy sauce, mirin, sake, and granulated sugar.
Place the saucepan over medium heat to bring to a simmer.
Once simmering, reduce the heat to medium low and cook, whisking occasionally, for 8-15 minutes. The sugar should be completely dissolved.
In a small bowl, whisk together the cornstarch and water until smooth. Pour into the simmering teriyaki sauce. Whisk and continue to cook until the teriyaki sauce has thickened slightly.
Allow the teriyaki sauce to cool to room temperature and if not using immediately, store in an airtight container and refrigerate for up to 2 weeks.

Set aside 1/2 cup (120 milliliters) of the teriyaki sauce and a clean brush for serving. Do not let them come in contact with the raw or partially cooked chicken.
Prick the skin of each chicken thigh a couple of times with a fork.
Place the chicken thighs in a bowl with the remaining teriyaki sauce. Set aside while the oven preheats.
Preheat oven to 400˚F (200˚C). Line a rimmed baking sheet with parchment or lightly grease.
Place the chicken thighs on the prepared baking sheet, skin side up.
Bake in the preheated oven for 10 minutes. Remove the pan from the oven and arrange the chopped vegetables in a single layer around the chicken. Sprinkle with salt and pepper, then drizzle with a little olive oil.
Brush the chicken liberally with the teriyaki sauce and place the pan back in the oven. Bake for another 15 minutes.
Brush the chicken with more of the teriyaki sauce and continue to bake until the vegetables are tender and the center of the chicken reaches at least 165˚F/74˚C (I personally prefer them around 185˚F/85˚C) and the skin becomes golden across the top, about 15 minutes.
Remove the pan from the oven and brush the chicken one more time with the reserved teriyaki sauce and a clean brush.
Serve immediately topped with sesame seeds and green onions along with rice and the remaining reserved teriyaki sauce.