Sprig Originals's kitchen / Sheet-Pan Teriyaki Chicken Thighs with Potatoes and Green Beans
Sheet-Pan Teriyaki Chicken Thighs with Potatoes and Green Beans
By Sprig Originals · cooked up in Sprig
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: crisp-skinned chicken thighs lacquered in a four-ingredient teriyaki glaze, buttery baby potatoes that soak up the pan juices, and green beans that go in late so they stay bright and blistered. Everything roasts together, so the only thing you wash is one sheet pan.
Ingredients
Teriyaki Glaze
- 1/4 cup soy sauce
- 3 tbsp mirin
- 2 tbsp honey
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
Sheet Pan
- 4 bone-in, skin-on chicken thighs (about 2 lb)
- 1 lb baby potatoes, halved
- 12 oz green beans, trimmed
- 2 tbsp vegetable oil
- 1 tsp kosher salt
- 4 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
Instructions
- Heat the oven to 425°F and line a large rimmed sheet pan with foil (the glaze caramelizes hard, and foil saves the scrubbing). In a small bowl, whisk the soy sauce, mirin, honey, ginger, and garlic together.
- Toss the halved potatoes with 1 tablespoon of the oil and 1/2 teaspoon of the salt, then arrange them cut side down around the outer edges of the pan. Pat the chicken thighs very dry, rub with the remaining 1 tablespoon oil and 1/2 teaspoon salt, and set them skin side up in the center of the pan. Roast for 25 minutes.
- Toss the green beans with 2 tablespoons of the glaze and scatter them over the pan wherever there is space, nudging the potatoes to make room. Brush the chicken skin generously with glaze and return the pan to the oven for 12 minutes.
- Brush the chicken with glaze one more time, drizzle any remaining glaze over the potatoes and beans, and roast 5 to 8 minutes more, until the skin is deep mahogany, the potatoes are tender when pierced, and the thighs register 175°F at the bone.
- Let the pan rest 5 minutes, then spoon the sticky pan juices over everything and scatter with the scallions and sesame seeds. Serve straight from the tray, with steamed rice if you like.
Chef's tips
- Add the green beans only in the second stage — put in at the start they turn olive-drab and limp by the time the chicken is done.
- No mirin? Use 3 tablespoons dry sherry or water plus 2 extra teaspoons honey.
- Give the potatoes and chicken breathing room; if the pan is crowded everything steams instead of browning. Use two pans on the same rack rather than piling it up.
- Boneless skinless thighs work too — start the potatoes alone for 15 minutes, then add the chicken and follow the same glazing steps.
Nutrition (per serving, estimated)
542calories
38gprotein
42gcarbs
25gfat
Estimates only — values vary with brands and portions.
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