This is one pan deliciousness, one pan teriyaki chicken with vegetable is absolutely a kind of food you can quickly whip up to eat and trust me it is very easy to put together. If you have a store-bought teriyaki sauce you can use and if you don’t the recipe for the sauce is stated below. Let’s cook!
- 8 Pieces Chicken thighs (skin on)
- 1/4 Cup Low sodium soy sauce
- 4 Tablespoons Honey or Brown sugar
- 2 Tablespoons Rice vinegar
- 2 Cloves Garlic (minced)
- 1 Teaspoon Red pepper flake
- 1 Teaspoon Grated ginger
- 1 Pound Potato (peeled and quartered)
- 1.5 Bell peppers (I used 3 colors); sliced or diced
- 1.5 Tablespoons Italian/oregano
- 2 Teaspoon Oil
- Salt and pepper
- Sesame seed (optional)
In a small bowl, whisk low sodium soy sauce, vinegar, Italian/oregano seasoning, brown sugar, minced garlic, grated ginger, red pepper flake, salt, and pepper. Set aside.
Clean the chicken and pat dry.
Marinate the chicken in the soy sauce mixture ( I used a ziplock bag) for at least one hour ( I did overnight)
Preheat the oven to 400 degrees F for at least 10 minutes. Line a baking sheet with a foil or parchment paper and set aside.
Peel the potatoes, rinse and season with salt. Slice the bell peppers.
Throw in the potatoes and bell peppers and spread it out.
Add the chicken to the pan.
Add some or all of the marinade over the chicken, potatoes, and peppers. Bake for 25 minutes or until the chicken and potatoes are cooked. If you think it takes longer time remove the peppers and continue to cook the rest until fully cooked.
You can leave some sauce in the pan ( I left some because my kids love it) but you can allow it to dry up.
Serve and enjoy!
If you have a store-bought teriyaki sauce you can use it.
Don’t forget to rate this recipe when you try it and tag me on social media @ #aliyahrecipes.
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