Sheet Pan Teriyaki Chicken Thighs with Broccoli and Carrots

Ingredients

Quantities are for 4 servings.

• 8 each Boneless chicken thighs
• 1 lb Broccoli florets
• 4 each (large) Carrots, cut on the diagonal
• 1/2 cup Teriyaki sauce
• 2 tbsp Sesame oil
• 1 tbsp Fresh ginger, minced
• 2 cloves Garlic
• 1 tbsp Sesame seeds, for garnish

Instructions

1. Preheat oven to 425°F.
2. Mix the teriyaki sauce, sesame oil, ginger, and garlic in a bowl.
3. Toss the chicken thighs in half the sauce, and toss the broccoli and carrots in the remaining sauce.
4. Arrange the chicken and vegetables on a sheet pan lined with parchment paper.
5. Roast for 25-30 minutes, until the chicken reaches 165°F internally.
6. Garnish with sesame seeds before serving.