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Easy Sticky Sheet Pan Teriyaki Chicken and Broccoli

sticky sheet pan teriyaki chicken and broccoli - featured image
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A quick and easy sheet pan dinner featuring bone-in, skin-on chicken thighs and crisp-tender broccoli coated in a sticky, sweet teriyaki glaze. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
  • 4 cups broccoli florets (about 600g)
  • ¾ cup (180ml) teriyaki sauce
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (optional)
  • 1–2 tablespoons honey or brown sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil or neutral oil
  • Salt and pepper, to taste
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a small bowl, whisk together teriyaki sauce, honey or brown sugar, minced garlic, grated ginger, and sesame oil. Set aside.
  3. Pat chicken thighs dry with paper towels and season both sides with salt and pepper. Place skin-side up on one half of the baking sheet, spacing pieces evenly.
  4. In a mixing bowl, toss broccoli florets with olive or neutral oil, salt, and pepper until evenly coated.
  5. Spread broccoli in a single layer on the other half of the baking sheet, avoiding overcrowding.
  6. Brush the teriyaki glaze generously over the chicken thighs, coating skin and sides. Reserve about 2 tablespoons of glaze. Drizzle some glaze over the broccoli.
  7. Roast in the oven for 25-30 minutes, until chicken reaches an internal temperature of 165°F (74°C) and skin is golden and sticky. At about 15 minutes, flip the broccoli and brush chicken with more glaze if desired.
  8. Optional: Broil for the last 2-3 minutes for extra caramelization, watching carefully to prevent burning.
  9. Remove from oven and let chicken rest for 5 minutes. Garnish with sesame seeds and sliced green onions before serving.

Notes

Patting chicken skin dry before roasting is crucial for crispiness. High heat roasting at 425°F caramelizes the glaze and crisps the skin. Toss broccoli in a single layer to avoid steaming. Brushing glaze halfway through roasting deepens flavor. Broiling at the end is optional but adds extra caramelization. Let chicken rest before serving to retain juices.

Nutrition

Keywords: teriyaki chicken, sheet pan dinner, easy weeknight recipe, chicken thighs, broccoli, sticky glaze, one-pan meal

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