Introduction

This one pan roasted garlic teriyaki chicken and potatoes recipe is a simple, flavorful dinner perfect for busy weeknights. Tender chicken thighs and crispy fingerling potatoes are coated in a savory roasted garlic teriyaki glaze, making every bite deliciously satisfying.

The image shows a white oval plate filled with six golden-brown roasted chicken thighs arranged in a loose cluster. Surrounding the chicken pieces are chunky, roasted potato wedges in yellow, red, and purple colors, showing a soft texture with crispy edges. The chicken skin is shiny and slightly charred in spots, with small sprigs of herbs scattered lightly on top. To the right of the plate, there is a bottle of dark teriyaki sauce with a purple cap and colorful label. The plate is placed on a green textured cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

Use sweet potatoes instead of fingerlings for a sweeter twist.
For extra crispiness, broil the dish for the last 2-3 minutes while watching closely.
Swap fresh thyme for rosemary or sage for a different herb flavor.
If Kikkoman® Roasted Garlic Teriyaki Sauce is unavailable, any high-quality teriyaki sauce can be used.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to help maintain the crispy skin on the chicken. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless chicken thighs can be used, but cooking time may be slightly reduced. Check for doneness by ensuring the internal temperature reaches 165°F.

Can I prepare this dish ahead of time?

You can prep the potatoes and chicken with the marinade in advance and refrigerate covered for a few hours. For best texture, roast just before serving.

One Pan Roasted Garlic Teriyaki Chicken and Potatoes Recipe

Print Recipe

★★★★★

4.9 from 369 reviews

This One Pan Roasted Garlic Teriyaki Chicken and Potatoes recipe is a delicious and easy-to-make dish featuring crispy bone-in chicken thighs and tender fingerling potatoes, all roasted together with a savory roasted garlic teriyaki marinade. Perfect for a weeknight dinner, this flavorful recipe requires minimal prep and cleanup while delivering a satisfying blend of sweet and garlicky notes.

Author: Dana
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Roasting
Cuisine: Asian-American

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

Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a large baking pan with parchment paper to prevent sticking and make cleanup easier.
Coat the Potatoes: Place the halved fingerling potatoes in the lined baking pan. In a small bowl, stir together the melted butter and the roasted garlic teriyaki sauce, then drizzle half of this mixture over the potatoes. Season the potatoes with salt and black pepper, then toss gently to coat them evenly.
Arrange Chicken and Add Sauce: Place the chicken thighs skin side up over the coated potatoes in a single layer. Brush the remaining teriyaki butter mixture over the chicken thighs, ensuring they are well coated to maximize flavor and crisp skin.
Roast Chicken and Potatoes: Roast in the preheated oven for 35 minutes, or until the chicken skin turns golden and crispy and the potatoes become tender when pierced with a fork.
Glaze and Finish Roasting: After 35 minutes, brush the chicken and potatoes with any remaining teriyaki butter mixture. Then bake for an additional 5 to 10 minutes to enhance the glaze and finish cooking the chicken.
Rest and Garnish: Remove the pan from the oven and let the dish rest for 5 minutes to allow juices to redistribute. Garnish with fresh thyme leaves before serving for an added aromatic touch and visual appeal.

Notes

Ensure chicken thighs are skin-on and bone-in for best flavor and texture.
Fingerling potatoes can be substituted with baby red potatoes if desired.
Line the pan with parchment paper for easier cleanup and to prevent sticking.
If you do not have roasted garlic teriyaki sauce, a mix of teriyaki sauce with a teaspoon of roasted garlic paste can be used.
Resting the chicken after roasting helps keep it juicy.
Adjust salt and pepper to taste depending on the saltiness of the teriyaki sauce.

Keywords: teriyaki chicken, roasted garlic, fingerling potatoes, one pan meal, easy dinner, roasted chicken thighs