Preheat your oven to 400°F (200°C). This ensures that your chicken and vegetables will roast perfectly.
Start by preparing your vegetables. Cut the red bell pepper into bite-sized pieces and chop the yellow onion into chunky wedges that stay somewhat connected. Rinse the broccoli florets and snow peas under cold water.
In a large mixing bowl, combine the prepared vegetables: red bell pepper, yellow onion, and broccoli. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt, black pepper, garlic powder, and ground ginger. Toss until everything is evenly coated.
In the same bowl or a separate one, add the boneless skinless chicken thighs. Pour in ¼ cup of teriyaki sauce and toss to coat the chicken thoroughly.
Line your sheet pan with baking parchment for easy clean-up (optional). Arrange the seasoned vegetables on one side of the pan and place the chicken thighs on the other side.
Place the sheet pan in the preheated oven and bake for about 20 minutes. After 20 minutes, remove the pan and drizzle the remaining teriyaki sauce over the chicken and vegetables.
Scatter the snow peas over everything on the sheet pan. Return the pan to the oven and bake for an additional 5-10 minutes, until the chicken is cooked through and the vegetables are tender-crisp.
Once cooked, remove the sheet pan from the oven and let it cool for a minute. Garnish with optional toppings like sesame seeds, green onions, fresh herbs, or red pepper flakes for a touch of heat. Serve warm and enjoy!
