One Pan Roasted Garlic Teriyaki Chicken and Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
