Teriyaki Chicken Sheet Pan
One pan full of fresh ingredients for quite a tasty and easy dinner!
Sheet pan dinners are the epitome of easy. Combine lots of ingredients together, stick in the oven and you are ready to go. We wanted to explore a recipe in this genre with a touch of from-scratch mentality for the flavor in it. We settled on this Teriyaki Chicken Sheet Pan as a way to combine analysis without making a recipe that is intended to be simple inadvertently complicated.
The recipe really comes down to the teriyaki sauce/marinade. The only core difference we found was in the consistency. Thick sauce, though, wasn’t the right consistency to bake in the oven, it loses its sauciness. Keeping it only as liquid it wouldn’t serve well as a sauce to garnish with afterwards though. To handle this, we created a homemade teriyaki that could be split for both oven and garnish uses. By simply adding cornstarch before it cools but while the chicken is baking, we were able to keep the time constraint low but make sure rich teriyaki flavor was present in all bites.
For the ingredients getting baked, we settled on the ingredients we did by considering bake times. None of the included veggies require extensive times to be done, meaning as soon as the chicken was ready it could come out. It is, for instance, harder to sheet pan cook chicken and potatoes because potatoes tend to cook slower than diced chicken. Everything in our sheet pan cooks well (except maybe pineapple) in the chicken’s time frame. The pineapple still works, however, because the released juice complements the teriyaki marinade.
If you are looking for something hands off to put on rice, consider giving this sheet pan a try!