Sprig Originals's kitchen / Sheet-Pan Teriyaki Chicken with Squash and Green Beans

Sheet-Pan Teriyaki Chicken with Squash and Green Beans

Name: Sheet-Pan Teriyaki Chicken with Squash and Green Beans
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 8 cups butternut squash, peeled and cut into 1-inch cubes (about 2 lb); 2 tbsp neutral oil, such as canola; 1 1/4 tsp kosher salt; 8 small bone-in, skin-on chicken thighs (about 2 1/2 lb); 12 oz green beans, trimmed; 1/3 cup soy sauce; 1/4 cup mirin; 3 tbsp honey; 1 tbsp grated fresh ginger; 2 tsp toasted sesame oil; 1 tbsp toasted sesame seeds; 3 scallions, thinly sliced

By Sprig Originals ✓ · cooked up in Sprig

⏱ 1 hr🍽 Serves 4👨‍🍳 easyjapanese

High-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

A whole Japanese-style dinner on one tray: bone-in chicken thighs roast to crackly-skinned tenderness alongside sweet butternut squash and green beans, then everything gets brushed with a four-ingredient teriyaki glaze and flashed under the broiler until sticky. Twelve ingredients, one pan, no stovetop.

Ingredients

Sheet Pan

8 cups butternut squash, peeled and cut into 1-inch cubes (about 2 lb)
2 tbsp neutral oil, such as canola
1 1/4 tsp kosher salt
8 small bone-in, skin-on chicken thighs (about 2 1/2 lb)
12 oz green beans, trimmed

Teriyaki Glaze

1/3 cup soy sauce
1/4 cup mirin
3 tbsp honey
1 tbsp grated fresh ginger
2 tsp toasted sesame oil

To Finish

1 tbsp toasted sesame seeds
3 scallions, thinly sliced

Instructions

Heat the oven to 425°F (220°C) with a rack in the upper third. In a small bowl, whisk the soy sauce, mirin, honey, grated ginger and sesame oil until the honey dissolves; set aside.
On a large rimmed sheet pan (about 13x18 inches), toss the butternut squash with 1 tablespoon of the oil and 1/2 teaspoon of the salt. Spread it to the edges of the pan and roast for 10 minutes.
Pat the chicken thighs very dry and season all over with 1/2 teaspoon salt. Slide the squash toward the center, nestle the thighs skin-side up around and among it, and roast for 20 minutes.
Toss the green beans with the remaining 1 tablespoon oil and 1/4 teaspoon salt, scatter them over the pan, and roast 12 minutes more, until the beans are blistered and the chicken registers at least 175°F (80°C) at the bone.
Brush the chicken and vegetables generously with about two-thirds of the glaze, switch the oven to broil, and broil 2 to 4 minutes until the skin is glossy and lacquered, watching closely so the honey doesn't scorch. Drizzle with the remaining glaze, scatter with sesame seeds and scallions, and serve straight from the pan.

Chef's tips

Crowding steams instead of roasts — if your pan looks full, use two pans and swap their oven positions halfway.
No butternut? Kabocha squash (skin on, seeds removed) or sweet potato cut into 1-inch cubes works on the same timing.
Boneless skinless thighs can stand in: add them with the green beans and roast just 18 to 20 minutes before glazing.
Line the pan with foil before you start — the honey glaze caramelizes hard onto bare metal.

Nutrition (per serving, estimated)

620calories

42gprotein

48gcarbs

28gfat

Estimates only — values vary with brands and portions.

Made with Sprig

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