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Sheet Pan Chicken and Broccoli with Soy and Sesame

This dish features tender chicken thighs marinated in soy sauce and garlic, roasted alongside crisp-tender broccoli on a single sheet pan. The final dish has caramelized edges on the chicken with charred, flavorful broccoli, offering a savory and slightly crunchy texture throughout.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs, boneless and skinless
  • 2 cups broccoli florets
  • 3 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon ground ginger (optional)
  • to taste salt and pepper

Equipment

  • Sheet pan
  • Mixing bowl

Method
 

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly oil it.
  2. In a mixing bowl, whisk together soy sauce, minced garlic, sesame oil, honey, ginger (if using), and a pinch of salt and pepper to create the marinade.
  3. Add the chicken thighs to the bowl and toss to coat thoroughly. Let them marinate for about 5 minutes to absorb flavor.
  4. Arrange the marinated chicken pieces on one side of the sheet pan, spacing them out for even roasting.
  5. Spread the broccoli florets on the other side of the sheet pan, tossing them in a little oil or marinade to enhance flavor.
  6. Place the sheet pan in the preheated oven and roast for about 15 minutes, or until the chicken is golden brown and cooked through, and the broccoli is tender with slightly caramelized edges.
  7. Remove the sheet pan from the oven and let the dish rest for a few minutes. Drizzle with additional sesame oil or soy sauce if desired.

Notes

Serve hot, garnished with sesame seeds or chopped scallions if desired.