Baked Teriyaki Chicken and Broccoli
Total Time
1 hour 40 minutes
Prep Time
1 hour
Cook Time
40 minutes
Rating
5 out of 5 stars
(4)
Ingredients
6 servings
- 6 bone-in, skin-on chicken thighs*
- 2 tablespoons unsalted butter
- 12 ounces broccoli florets
- 6 carrots, cut diagonally in 1-inch-thick slices
- 1 teaspoon sesame seeds
- 1 green onion, thinly sliced
- For the teriyaki sauce
- 1 tablespoon cornstarch
- ½ cup reduced sodium soy sauce
- ⅓ cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons honey
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Preparation
Step 1
Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
Step 2
To make the teriyaki sauce, whisk together cornstarch and 1/4 cup water in a small bowl; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/2 cup and set aside.
Step 3
In a gallon size Ziploc bag or large bowl, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the sauce.
Step 4
Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.
Step 5
Place chicken, skin-side up, in a single layer into the prepared baking dish. Top with broccoli, carrots and reserved 1/2 cup teriyaki sauce.
Step 6
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Step 7
Serve immediately, garnished with sesame seeds and green onion, if desired.
Step 8
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Chef's notes
*Boneless, skinless chicken breasts (or thighs) can be substituted.
