Name: One-Pan Baked Teriyaki Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Cuisine: Asian
Ingredients: Boneless/skinless thigh meat (12 thighs); 1/2 Cup Low sodium Teriyaki sauce; 1/4 Cup Low sodium soy sauce; 1 Tbsp. Honey; 4 Garlic Cloves; 2 Tsp. Grated ginger root (optional); 1 Tsp. Toasted sesame ginger spice (optional); 2 Tbsp. Cornstarch; Potatoes, sliced; Peppers, sliced; Green onions, sliced; Portabella mushrooms, sliced; Olive oil to grease the roasting pan; 1/2 Cup Low Sodium Chicken broth; sesame seeds (optional)

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When I’m completely out of ideas about what to make for dinner, this One-Pan Baked Teriyaki Chicken recipe has saved many evenings for me.

I just love a good One-Dish meal!

Just assemble your meat, veggies, and starches all on one big baking sheet put it in the oven, and in no time you have a satisfying meal!

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…

How to make One-Pan Baked Teriyaki Chicken

You will need just a few ingredients for this meal.

Preheat the oven to 400F.

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 (or similar spices).

Adjust to taste, you might want to add more honey or more soy sauce.

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.

Bake for 25 minutes.

Take the roasting pan out and flip the chicken to the other side, coating with marinade from the pan.

You can brush a bit more Teriyaki sauce if you like and sprinkle with sesame seeds.

Add ½ Cup Low Sodium Chicken broth.

Bake for an additional 15 minutes until chicken and vegetables are tender.

Add chopped green onions on top.

Serve and Enjoy!

Super D e l i c i o u s Comfort-Food meal that your whole family will enjoy!

Alternatively, you can make it without the potatoes and serve over rice!

Need more One-Pan ideas?

One Pan Baked Chicken Drumsticks with Potatoes and Veggies

Roasted Garlic-Parmesan Chicken and Potatoes

One-Pan Baked Teriyaki Chicken

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

One-Pan Baked Teriyaki Chicken! Super Easy and Delicious weeknight meal that the whole family will love!

Ingredients

Boneless/skinless thigh meat (12 thighs)
1/2 Cup Low sodium Teriyaki sauce
1/4 Cup Low sodium soy sauce
1 Tbsp. Honey
4 Garlic Cloves
2 Tsp. Grated ginger root (optional)
1 Tsp. Toasted sesame ginger spice (optional)
2 Tbsp. Cornstarch
Potatoes, sliced
Peppers, sliced
Green onions, sliced
Portabella mushrooms, sliced
Olive oil to grease the roasting pan
1/2 Cup Low Sodium Chicken broth
sesame seeds (optional)

Instructions

Preheat the oven to 400F.
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.
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.
Bake for 25 minutes.
Take the roasting pan out and flip chicken to the other side, coating with marinade from the pan.
You can brush a bit more Teriyaki sauce if you like and sprinkle with sesame seeds.
Add 1/2 Cup Low Sodium Chicken broth.
Bake for an additional 15 minutes until chicken and vegetables are tender.
Add chopped green onions on top.
Serve and Enjoy!

One-Pan Baked Teriyaki Chicken

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