One Pan Roasted Garlic Teriyaki Chicken and Potatoes
Serves
6
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
About
Weeknight magic in one pan! This garlic teriyaki chicken dinner roasts up juicy chicken thighs and crispy, buttery potatoes all on the same tray. The secret sauce? A sweet and savory teriyaki marinade loaded with Kikkoman® Roasted Garlic Teriyaki Marinade & Sauce that caramelizes beautifully in the oven. If you're craving comfort food with an easy cleanup, this one pan teriyaki chicken is about to be your new go-to. Tips & Tricks- Crispy tip: Start with bone-in, skin-on chicken for maximum flavor and that golden, irresistible crisp.
- Get saucy: Double the teriyaki chicken marinade and keep some aside for drizzling post-roast.
- Extra garlic love: Add a few smashed garlic cloves to the pan for even deeper roasted flavor.
Ingredients
1½ pounds fingerling potatoes, halved
2 tablespoons melted butter
½ cup Kikkoman® Roasted Garlic Teriyaki Marinade & Sauce
½ teaspoon salt
½ teaspoon black pepper
6 bone-in, skin-on chicken thighs
Fresh thyme leaves, for garnish
Directions
- Preheat oven to 400°F. Line a large baking pan with parchment paper. Place halved baby potatoes on the pan. Stir together melted butter and teriyaki sauce. Drizzle half of the mixture over potatoes, set the other half aside. Season with salt and pepper. Toss to coat.
- Place chicken thighs over potatoes skin side up and brush with remaining butter teriyaki sauce.
- Roast for 35 minutes, or until the chicken skin is golden and crispy and the potatoes are tender.
- Brush chicken and potatoes with remaining teriyaki butter mixture and bake for 5-10 minutes longer.
- Remove from oven and let rest for 5 minutes. Garnish with fresh thyme before serving.
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