One Pan Roasted Garlic Teriyaki Chicken and Potatoes Recipe
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.
- 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
