Imagine a dinner that's bursting with vibrant Asian flavors, requires minimal cleanup, and comes together in less than an hour - sounds too good to be true? Get ready to revolutionize your weeknight cooking with this mouthwatering Sheet Pan Orange Teriyaki Chicken and Vegetables! This recipe is a game-changer for busy home cooks who crave restaurant-quality meals without the hassle. With a perfect balance of sweet, tangy, and savory notes, this dish will transport your senses straight to a trendy Asian fusion restaurant - all from the comfort of your own kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb chicken thighs
- 2 cups mixed vegetables (broccoli, bell pepper, carrots)
- 1/2 cup teriyaki sauce
- 1/4 cup orange juice
- 2 tbsp sesame seeds
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed sheet pan with parchment paper or aluminum foil for easy cleanup.
- Pat chicken thighs dry with paper towels. Trim any excess fat and cut into 1-inch bite-sized pieces. Season with salt and pepper.
- Prepare vegetables by washing and cutting broccoli into florets, bell peppers into 1-inch chunks, and carrots into diagonal slices about 1/2-inch thick.
- In a small bowl, whisk together teriyaki sauce and fresh orange juice to create the marinade. Reserve 1/4 cup of the mixture for later.
- Place chicken pieces and chopped vegetables on the sheet pan. Pour the marinade over the chicken and vegetables, tossing to coat evenly.
- Spread ingredients in a single layer to ensure even cooking and proper caramelization.
- Roast in the preheated oven for 20-25 minutes, stirring once halfway through cooking time. Chicken should reach an internal temperature of 165°F (74°C).
- Remove from oven and drizzle reserved marinade over the dish. Sprinkle sesame seeds evenly across the sheet pan.
- Let rest for 3-5 minutes before serving. Optionally, garnish with chopped green onions or additional sesame seeds.
- Serve hot with steamed rice or cauliflower rice for a complete meal.
Tips
- For maximum flavor, marinate the chicken for 30 minutes to 2 hours before cooking if time allows.
- Cut vegetables and chicken into uniform sizes to ensure even cooking.
- Use a high-quality teriyaki sauce for the best flavor profile.
- Don't overcrowd the sheet pan - leaving space between ingredients helps them caramelize instead of steam.
- Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F.
- For extra crispiness, broil the sheet pan for 2-3 minutes at the end of cooking.
- Fresh orange juice makes a significant difference compared to bottled juice.
- Let the dish rest briefly after cooking to allow juices to redistribute, ensuring maximum tenderness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 120mg
