Last Updated on November 23, 2023
Ree Drummond is a well-known author, television personality, and cooking enthusiast. She has created several delicious recipes that have become popular with her fans all over the world. One of her most popular recipes is her Sheet Pan Teriyaki Chicken.
This dish is a quick and easy way to make a delicious meal for the entire family. It is also a great way to get a meal on the table with minimal effort.
What is Ree Drummond’s Sheet Pan Teriyaki Chicken?
Ree Drummond’s Sheet Pan Teriyaki Chicken is a simple and delicious one-pan meal. It includes chicken thighs, vegetables, and a delicious teriyaki sauce.
The ingredients are tossed together and baked in the oven for a quick and easy meal that is sure to please everyone. The result is a flavorful and juicy dish that is sure to become a family favorite.
What Does It Taste Like?
Ree Drummond’s Sheet Pan Teriyaki Chicken has a sweet and savory flavor. The teriyaki sauce adds a hint of sweetness while the vegetables provide a hint of earthiness. The chicken is juicy and flavorful due to the marinade. This dish is sure to please even the pickiest of eaters.
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Ingredients
- 0.5 lb. of tender young asparagus spears, trimmed and cut into 2-inch pieces: Asparagus adds a fresh and crisp texture to the recipe. Its mild flavor complements the other vegetables and the teriyaki sauce.
- 6 tricolor mini peppers (5 oz.), with stems removed and halved lengthwise to unveil a burst of color: Mini peppers contribute a sweet and colorful component to the recipe, enhancing visual appeal and providing a pleasant contrast to the savory flavors.
- 1/2 of a large, crimson red onion, artfully cut into bite-size chunks: Red onion adds a pungent and slightly sweet flavor to the dish, complementing the teriyaki sauce and providing a savory depth.
- 0.5 lb. of vibrant, farm-fresh broccoli, delicately cut into small, delectable florets: Broccoli brings a hearty and earthy element to the dish, providing nutritional value and contrasting textures with the other vegetables.
- 4 scallions, each halved lengthwise and then crosswise into 1-inch pieces for a dynamic touch: Scallions bring a mild onion flavor and a subtle crunch to the recipe. They contribute freshness and a vibrant green color.
- 4 succulent boneless, skinless chicken thighs (1 lb. total), ready to soak in the flavorful goodness: Chicken thighs are used for their tenderness and rich flavor. They absorb the teriyaki sauce, becoming juicy and flavorful during the baking process.
- 3/4 cup of teriyaki sauce, a harmonious blend of savory and sweet notes: Teriyaki sauce is the star of the recipe, providing a flavorful and umami-packed base. Its sweet and savory combination adds depth to the dish, coating the chicken and vegetables in a delicious glaze.
- Sesame seeds and delicate cilantro leaves, graciously bestowed for an exquisite garnish: Sesame seeds add a nutty crunch, while cilantro leaves contribute a fresh and herbaceous aroma. Both elements enhance the visual appeal and add layers of flavor to the finished dish.
- 1/2 teaspoon of freshly grated lime zest (from 1/2 lime), adding a zesty kick: Lime zest adds a bright and citrusy element to cut through the richness of the teriyaki sauce and chicken. It provides a zesty and refreshing note to the overall flavor profile.
Directions
Step 1: Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
Step 2: Marinate the Chicken:
In a mixing bowl, combine boneless, skinless chicken thighs with teriyaki sauce and freshly grated lime zest. Ensure thorough coating and allow the chicken to marinate for a minimum of 15-20 minutes, letting the flavors infuse.
Step 3: Prepare the Vegetables:
While the chicken is marinating, prepare the vegetables. Trim asparagus, cut broccoli into florets, halve mini peppers lengthwise, and follow instructions for cutting the red onion and scallions.
Step 4: Assemble on the Sheet Pan:
Place the marinated chicken thighs on the prepared sheet pan. Strategically arrange trimmed asparagus, broccoli florets, mini peppers, red onion chunks, and scallions around the chicken for even cooking and a well-balanced dish.
Step 5: Bake in the Oven:
Slide the sheet pan into the preheated oven and bake for approximately 20-25 minutes. Ensure the chicken is cooked through and the vegetables are tender, with a slightly caramelized edge for added flavor.
Step 6: Garnish and Serve:
Once out of the oven, enhance the presentation by sprinkling sesame seeds and delicate cilantro leaves over the entire sheet pan. This not only adds visual appeal but also contributes to the overall flavor profile.
Step 7: Serve and Enjoy:
Plate the Sheet Pan Teriyaki Chicken and Vegetables over rice or your preferred grain. For an extra burst of flavor, drizzle any remaining teriyaki sauce from the pan over the dish. Sit back, savor the delicious combination of tender chicken and perfectly roasted vegetables, and enjoy a hassle-free, flavor-packed meal.
Tips
- Marinate the chicken in the teriyaki sauce for at least an hour before baking for an extra flavorful dish.
- To make the dish spicier, add some red pepper flakes to the marinade.
- Add some sliced pineapple for an extra sweet and tropical flavor.
- If you don’t have a sheet pan, you can also bake the dish in a 9×13 inch baking dish.
- If the vegetables are not cooked through after 25 minutes, cover the dish with foil and continue baking for another 5-10 minutes.
Nutrition Information
This recipe is a great source of protein, vitamins, and minerals. One serving contains approximately 325 calories, 16 grams of fat, 30 grams of carbohydrates, and 26 grams of protein.
What to Serve with Ree Drummond’s Sheet Pan Teriyaki Chicken?
– Rice – Serve the teriyaki chicken over a bed of white or brown rice for a complete meal.
– Noodles – Serve the teriyaki chicken over a bed of noodles for a hearty and filling meal.
– Salad – Serve the teriyaki chicken over a bed of greens for a light and healthy meal.
– Vegetables – Serve the teriyaki chicken with roasted or steamed vegetables for a nutritious meal.
– Fruit – Serve the teriyaki chicken with a side of fresh or grilled fruit for a refreshing meal.
How to Store Leftover Ree Drummond’s Sheet Pan Teriyaki Chicken?
Leftover teriyaki chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet on the stovetop.
What Other Substitute Can I Use in Ree Drummond’s Sheet Pan Teriyaki Chicken Recipe?
– Chicken Breasts – You can use boneless, skinless chicken breasts instead of thighs.
– Soy Sauce – You can use soy sauce instead of teriyaki sauce.
– Vegetables– You can use any type of vegetables you like.
– Garlic– You can use fresh garlic instead of garlic powder.
– Onion– You can use fresh onion instead of onion powder.
– Spices – You can use any type of spices you like.
Equipment
- Sheet pan
- spatula, etc.
Ingredients
- 0.5 lb. of tender young asparagus spears trimmed and cut into 2-inch pieces
- 6 tricolor mini peppers 5 oz., with stems removed and halved lengthwise to unveil a burst of color
- 0.5 lb. of vibrant farm-fresh broccoli, delicately cut into small, delectable florets
- 1/2 of a large crimson red onion, artfully cut into bite-size chunks
- 3/4 cup of teriyaki sauce a harmonious blend of savory and sweet notes
- 4 succulent boneless skinless chicken thighs (1 lb. total), ready to soak in the flavorful goodness
- 4 scallions each halved lengthwise and then crosswise into 1-inch pieces for a dynamic touch
- 1/2 teaspoon of freshly grated lime zest from 1/2 lime, adding a zesty kick
- Sesame seeds and delicate cilantro leaves graciously bestowed for an exquisite garnish
Instructions
- Preheat your oven to 425°F (220°C). Prepare a large sheet pan by lining it with parchment paper or lightly greasing.
- In a bowl, combine the boneless, skinless chicken thighs with the teriyaki sauce and freshly grated lime zest. Allow the chicken to marinate for at least 15-20 minutes.
- While the chicken is marinating, prepare the vegetables. Trim the asparagus, cut the broccoli into florets, halve the mini peppers lengthwise, and cut the red onion and scallions as instructed.
- Place the marinated chicken thighs on the prepared sheet pan. Arrange the trimmed asparagus, broccoli florets, mini peppers, red onion chunks, and scallions around the chicken.
- Bake the sheet pan in the preheated oven for approximately 20-25 minutes or until the chicken is cooked through and the vegetables are tender, with a slightly caramelized edge.
- Once out of the oven, sprinkle sesame seeds and delicate cilantro leaves over the entire sheet pan for a visually appealing garnish.
- Serve the Sheet Pan Teriyaki Chicken and Vegetables over rice or your preferred grain. Drizzle any remaining teriyaki sauce from the pan over the dish if desired.
Notes
- Marinate the chicken in the teriyaki sauce for at least an hour before baking for an extra flavorful dish.
- To make the dish spicier, add some red pepper flakes to the marinade.
- Add some sliced pineapple for an extra sweet and tropical flavor.
- If you don’t have a sheet pan, you can also bake the dish in a 9×13 inch baking dish.
- If the vegetables are not cooked through after 25 minutes, cover the dish with foil and continue baking for another 5-10 minutes.
Nutrition
Frequently Asked Questions
Do I have to use teriyaki sauce for this recipe?
No, you can use soy sauce instead of teriyaki sauce.
Can I use any type of vegetables I like?
Yes, you can use any type of vegetables you like.
Can I use any type of spices I like?
Yes, you can use any type of spices you like.
How long can I store leftover teriyaki chicken?
Leftover teriyaki chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion
Ree Drummond’s Sheet Pan Teriyaki Chicken Recipe is a quick and easy meal that is sure to please the entire family.
It is full of flavor and requires minimal effort to make. The teriyaki sauce adds a sweet and savory flavor to the dish while the vegetables and chicken provide a nice crunch and texture. With a few simple ingredients, you can make this delicious meal in no time.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
