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.