Baked Teriyaki Chicken and Broccoli

It was a cold and very snowy weekend - perfect for just working on indoor projects and catching up on Netflix series like Black Mirror and Santa Clarita Diet.  And eating, always eating.

BAKED TERIYAKI CHICKEN AND BROCCOLI

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons unsalted butter
• 12 ounces broccoli florets
• 6 carrots, cut diagonally in 1-inch-thick slices
• 1 teaspoon sesame seeds
• 1 green onion, thinly sliced

FOR THE TERIYAKI SAUCE

• 1 tablespoon cornstarch
• 1/2 cup reduced sodium soy sauce
• 1/3 cup brown sugar, packed
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons honey

1. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
2. To make the teriyaki sauce, whisk together cornstarch and 1/4 cup water in a small bowl; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/2 cup and set aside.
3. In a gallon size Ziploc bag or large bowl, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the sauce.
4. Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.
5. Place chicken, skin-side up, in a single layer into the prepared baking dish. Top with broccoli, carrots and reserved 1/2 cup teriyaki sauce.
6. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
7. Serve immediately, garnished with sesame seeds and green onion, if desired.