SHEET PAN TERIYAKI CHICKEN AND ROASTED VEGETABLES | OVEN DOES 90% OF THE WORK!

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness and acidity of mirin.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake without sacrificing flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option while canola is budget-friendly.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often more affordable.

Preheat the oven to 425°F.

Slice the chicken breasts not all the way through to allow teriyaki sauce to seep in.

Cover a sheet pan with foil for easy cleanup.

Spray oil on the sheet pan.

Place the chicken in the center of the sheet pan.

Arrange the vegetables around the chicken in a single layer.

Spray the vegetables with oil.

Sprinkle Kinder's seasoning over the vegetables and a little on the chicken.

Pour teriyaki sauce over the chicken to ensure it seeps in.

Bake in the preheated oven at 425°F for 30 minutes.

After 30 minutes, move the sheet pan to a higher rack and turn the oven to broil.

Broil for 2 to 2.5 minutes to caramelize the chicken and roast the vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens