One-Pan Baked Teriyaki Chicken! SUPER EASY weeknight meal!

One-Pan Baked Teriyaki Chicken


When I’m completely out of ideas what to make for dinner, this recipe have saved many evenings for me. 

SUPER EASY weeknight meal that takes just 15 minutes of prep. 

I just love a good one-dish meal. You assemble your meat, veggies, and starches all on one big baking sheet, put it in the oven, and give it all a nice, long, slow roasting. Aside from being easy, this cooking method really brings out the flavor in both veggies and meats.


One-Pan Baked Teriyaki Chicken

You have seen me making so many different recipes on my Rachael Ray OVEN LOVIN’ CRISPY SHEET now. I can’t tell you how Incredibly useful this Nonstick cookie pan is.

It lets me “spread around”, so to speak. Excellent size for a Family meal! And Easy, oh, So Easy to clean, just wipe with a wet and then dry towel! Ok! On to the recipe….

You will need just a few ingredients for this meal. 

One-Pan Baked Teriyaki Chicken ingredients


Place chicken thighs in a lightly greased roasting pan in a single layer. In a small bowl, combine teriyaki sauce, soy sauce, honey, garlic, ginger toasted sesame spice. Adjust to taste, you might want to add more honey or more soy sauce. Always taste! 

Add cornstarch to the mix until dissolves. Pour over chicken; turn the pieces to coat evenly. Arrange chicken, potatoes, and veggies in the greased roasting pan.

One-Pan Baked Teriyaki Chicken


One-Pan Baked Teriyaki Chicken
D e l i c i o u s !


Need more One-Pan ideas?

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Roasted Garlic-Parmesan Chicken and PotatoesRoasted Garlic-Parmesan Chicken and Potatoes


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One-Pan Baked Teriyaki Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Ingredients
  • Boneless/skinless thigh meat (12 thighs)
  • ½ Cup Teriyaki sauce
  • ¼ Cup Low sodium soy sauce
  • 1 Tbsp. Honey
  • 4 Garlic Cloves
  • 2 Tsp. Grated ginger root (optional)
  • 1 Tsp. Toasted sesame ginger spice (optional)
  • 1 Tbsp. Cornstarch
  • Potatoes, sliced
  • Peppers, sliced
  • Green onions, sliced
  • Portabella mushrooms, sliced
  • Olive oil to grease the roasting pan
  • ½ Cup Low Sodium Chicken broth
  • sesame seeds (optional)
Instructions
  1. Preheat the oven to 400F.
  2. Place chicken thighs in a lightly greased roasting pan in a single layer.
  3. In a small bowl, combine teriyaki sauce, soy sauce, honey, garlic, ginger toasted sesame spice.
  4. Adjust to taste, you might want to add more honey or more soy sauce. Always taste!
  5. Add cornstarch to the mix until dissolves.
  6. Pour over chicken; turn the pieces to coat evenly.
  7. Arrange chicken, potatoes, and veggies in the greased roasting pan.
  8. Bake for 25 minutes.
  9. Take the roasting pan out and flip chicken to the other side, coating with marinade from the pan.
  10. You can brush a bit more Teriyaki sauce if you like and sprinkle with sesame seeds.
  11. Add ½ Cup Low Sodium Chicken broth.
  12. Bake for an additional 15 minutes until chicken and vegetables are tender.
  13. Add chopped green onions on top.
  14. Serve and Enjoy!

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