Chicken Teriyaki Sheet Pan Dinner with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs glazed with homemade teriyaki sauce roasted alongside colorful vegetables for an easy all-in-one meal. This japanese-inspired chicken (gluten free option) ready in about 50 minutes pairs (about 2 lbs) bone-in chicken thighs, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Japanese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a bowl, whisk together 1/3 cup soy sauce, 3 tbsp mirin, 3 tbsp sake, 2 tbsp brown sugar, 3 minced garlic cloves, and 1 tbsp grated fresh ginger until sugar dissolves.
  2. Step 2: Place 6 bone-in chicken thighs on a large rimmed baking sheet and brush both sides generously with half the teriyaki sauce.
  3. Step 3: In a separate bowl, toss 3 sliced carrots, 4 cups broccoli florets, and 1 sliced red bell pepper with 2 tbsp vegetable oil and a pinch of salt. Arrange vegetables around chicken on the baking sheet.
  4. Step 4: Roast in the oven for 25 minutes, then brush chicken and vegetables with remaining teriyaki sauce and roast for an additional 10 minutes until chicken is cooked through and vegetables are tender.
  5. Step 5: Remove from oven and sprinkle 1 tbsp sesame seeds and 2 tbsp sliced green onions over the top before serving.

Frequently asked questions

How long does Chicken Teriyaki Sheet Pan Dinner with Roasted Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken Teriyaki Sheet Pan Dinner with Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Chicken Teriyaki Sheet Pan Dinner with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken Teriyaki Sheet Pan Dinner with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chicken Teriyaki Sheet Pan Dinner with Roasted Vegetables gluten free option?

Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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