Description
This Sheet Pan Sesame Chicken and Veggies recipe offers a flavorful and easy-to-make meal where tender bite-sized chicken thighs are marinated in a savory sesame sauce, then roasted alongside a medley of colorful vegetables like bell pepper, zucchini, broccoli, and red onion. The sheet pan method keeps cleanup simple, while roasting caramelizes the natural sweetness of the vegetables, creating a balanced, wholesome dish perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame seeds (for garnish)
Vegetables
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 small red onion, sliced
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven. Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the chicken and vegetables evenly.
- Prepare Sheet Pan. Have a large sheet pan ready on your countertop for arranging ingredients later.
- Make Marinade. In a small bowl, whisk together sesame oil, soy sauce, honey, rice vinegar, minced garlic, and grated fresh ginger until the mixture is uniform and aromatic.
- Cut Chicken. Cut the boneless, skinless chicken thighs into evenly sized bite-sized pieces to promote uniform cooking.
- Marinate Chicken. Add the chicken pieces to the bowl of marinade and stir well to coat each piece thoroughly. Cover and refrigerate for at least 15 minutes to allow flavors to infuse.
- Prepare Vegetables. While the chicken marinates, slice the red bell pepper into thin strips after removing seeds and stem. Slice the zucchini into medium-thick rounds. Peel and thinly wedge the red onion. Cut broccoli into even-sized florets for consistent roasting.
- Season Vegetables. Drizzle olive oil over the prepared vegetables, then sprinkle with salt and black pepper. Toss gently to coat all vegetables evenly with oil and seasoning.
- Arrange Chicken and Veggies. Remove marinated chicken from the refrigerator, stir once more, then spread the chicken pieces in a single layer on the sheet pan. Arrange the seasoned vegetables around the chicken pieces, spreading them evenly.
- Roast in Oven. Place the sheet pan in the preheated oven and roast for 20 to 25 minutes until the chicken is cooked through and vegetables are tender, caramelized, and slightly browned.
- Toss Halfway. About halfway through cooking, use tongs to toss the vegetables and stir the chicken to ensure even roasting and caramelization on all sides.
- Check Temperature. Once cooking is complete, check that the chicken’s internal temperature has reached at least 165°F (74°C) to guarantee it is fully cooked and safe to eat.
- Garnish and Serve. Sprinkle the sesame seeds over the chicken and vegetables to add texture and a nutty flavor. Serve immediately to enjoy the combination of tender, juicy chicken and roasted vegetables.
Notes
- Marinating the chicken for longer than 15 minutes, up to 2 hours, will deepen the flavor.
- Feel free to swap vegetables based on preference or seasonality—carrots, snap peas, or mushrooms work well.
- Use a meat thermometer to ensure chicken is perfectly cooked and avoid dryness.
- Leftovers can be stored in an airtight container in the refrigerator up to 3 days.
- This dish pairs well with steamed rice or quinoa for a complete meal.
