One Pan Roasted Garlic Teriyaki Chicken and Potatoes Recipe

Introduction

This One Pan Roasted Garlic Teriyaki Chicken and Potatoes recipe is a simple, flavorful meal perfect for busy weeknights. With tender chicken thighs and crispy fingerling potatoes glazed in a savory roasted garlic teriyaki sauce, it’s sure to become a family favorite.

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

Instructions

1. Step 1: Preheat your oven to 400°F and line a large baking pan with parchment paper. Arrange the halved fingerling potatoes on the pan.
2. Step 2: In a small bowl, stir together the melted butter and teriyaki sauce. Drizzle half of this mixture over the potatoes, then season them with salt and black pepper. Toss to coat the potatoes evenly.
3. Step 3: Place the chicken thighs on top of the potatoes with the skin side facing up. Brush the remaining teriyaki butter mixture over the chicken.
4. Step 4: Roast the pan in the oven for 35 minutes, or until the chicken skin is golden and crispy and the potatoes are tender.
5. Step 5: Brush the chicken and potatoes with any remaining teriyaki butter mixture, then continue baking for an additional 5 to 10 minutes.
6. Step 6: Remove the pan from the oven and let the dish rest for 5 minutes. Garnish with fresh thyme leaves before serving.

Tips & Variations

• For extra crispiness, finish the chicken under the broiler for 2-3 minutes at the end of cooking.
• Swap fingerling potatoes for baby red or Yukon gold potatoes if preferred.
• Add sliced bell peppers or green beans to the pan for added color and vegetables.
• If you don’t have Kikkoman® Roasted Garlic Teriyaki Sauce, use any teriyaki marinade and add a clove of minced garlic for extra flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to keep the chicken skin crispy, or microwave for a quicker option though the skin may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless chicken thighs work well but will cook faster, so reduce the roasting time by about 10 minutes and check for doneness.

Is it necessary to line the baking pan with parchment paper?

It’s not required but lining the pan helps prevent sticking and makes cleanup easier, especially with the buttery teriyaki sauce.

One Pan Roasted Garlic Teriyaki Chicken and Potatoes Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

This One Pan Roasted Garlic Teriyaki Chicken and Potatoes recipe features succulent bone-in, skin-on chicken thighs roasted to golden perfection alongside tender fingerling potatoes. The dish is infused with a flavorful roasted garlic teriyaki marinade and buttery goodness, making for a simple yet delicious meal with minimal cleanup.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: Serves 4 to 6 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Asian-American Fusion

Ingredients

Scale 1x2x3x

Potatoes

• 1½ pounds fingerling potatoes, halved
• 2 tablespoons melted butter
• ½ teaspoon salt
• ½ teaspoon black pepper

Chicken and Sauce

• 6 bone-in, skin-on chicken thighs
• ½ cup Kikkoman® Roasted Garlic Teriyaki Marinade & Sauce
• Fresh thyme leaves, for garnish

Instructions

1. Prepare Oven and Potatoes: Preheat the oven to 400°F. Line a large baking pan with parchment paper, then arrange the halved fingerling potatoes evenly across the pan for even roasting.
2. Mix Butter and Teriyaki Sauce: In a separate bowl, stir together the melted butter and Kikkoman® Roasted Garlic Teriyaki Marinade & Sauce. Reserve half of this mixture for later use.
3. Coat Potatoes: Drizzle half of the teriyaki butter mixture over the potatoes. Season them with salt and black pepper, then toss gently to ensure all pieces are well coated.
4. Arrange Chicken: Place the six bone-in, skin-on chicken thighs over the potatoes with the skin side facing up. Brush the chicken pieces generously with the remaining teriyaki butter mixture to add flavor and promote crispiness.
5. Roast the Dish: Roast everything in the preheated oven for 35 minutes until the chicken skin becomes golden and crispy and the potatoes are tender.
6. Final Glaze and Baking: Brush the chicken and potatoes once more with any remaining teriyaki butter mixture to enhance flavor and moisture. Return the pan to the oven and bake for an additional 5-10 minutes to let the glaze set.
7. Rest and Garnish: Remove the pan from the oven and allow the dish to rest for 5 minutes for juices to redistribute. Garnish with fresh thyme leaves before serving to add an aromatic touch.

Notes

• Using parchment paper makes cleanup easier and prevents sticking.
• You can substitute fingerling potatoes with baby Yukon Gold or red potatoes.
• Ensure chicken thighs are skin-on and bone-in for best flavor and juiciness.
• Adjust salt according to taste, as the teriyaki sauce may already contain sodium.
• Letting the chicken rest after roasting keeps it tender and juicy.

Keywords: Teriyaki chicken, roasted chicken thighs, fingerling potatoes, garlic teriyaki sauce, one pan meal, easy dinner recipe, boneless chicken, comfort food, weeknight meal