Description

This One-Pan Baked Teriyaki Chicken recipe features succulent boneless, skinless chicken thighs paired with a flavorful teriyaki marinade and assorted vegetables. The dish is baked together in a single roasting pan, making it convenient and perfect for a wholesome weeknight dinner. The combination of low sodium teriyaki and soy sauces, honey, garlic, and optional ginger and sesame spices creates a balanced sweet and savory glaze that complements the tender chicken and roasted vegetables beautifully.

Ingredients

Scale

Chicken and Marinade

12 boneless, skinless chicken thighs
1/2 cup low sodium teriyaki sauce
1/4 cup low sodium soy sauce
1 tablespoon honey
4 garlic cloves, minced
2 teaspoons grated ginger root (optional)
1 teaspoon toasted sesame ginger spice (optional)
2 tablespoons cornstarch

Vegetables

Potatoes, sliced (quantity as desired, approx. 3 medium potatoes)
Peppers, sliced (2 medium bell peppers)
Green onions, sliced (for garnish, about 3-4 stalks)
Portabella mushrooms, sliced (about 8 oz)

Additional

Olive oil (to grease the roasting pan)
1/2 cup low sodium chicken broth
Sesame seeds (optional, for garnish)

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and vegetables.
Prepare Roasting Pan: Lightly grease a roasting pan with olive oil to prevent sticking and enhance flavor.
Arrange Chicken: Place the 12 boneless, skinless chicken thighs in a single layer in the greased roasting pan.
Make Marinade: In a small bowl, combine 1/2 cup low sodium teriyaki sauce, 1/4 cup low sodium soy sauce, 1 tablespoon honey, minced garlic cloves, grated ginger root (if using), and toasted sesame ginger spice (if using). Stir well to blend all ingredients.
Adjust Taste: Taste the marinade and adjust by adding more honey for sweetness or more soy sauce for saltiness as preferred.
Add Cornstarch: Stir 2 tablespoons of cornstarch into the marinade until fully dissolved. This will help thicken the sauce during baking.
Coat Chicken: Pour the marinade over the chicken thighs and turn the pieces to ensure they are evenly coated.
Add Vegetables: Arrange the sliced potatoes, peppers, and portabella mushrooms around and between the chicken pieces in the pan.
Bake First Round: Bake the chicken and vegetables in the preheated oven for 25 minutes.
Flip Chicken: Remove the pan from the oven, flip the chicken pieces to the other side, and coat with excess marinade from the pan. Optionally brush with a bit more teriyaki sauce and sprinkle sesame seeds on top.
Add Broth: Pour 1/2 cup low sodium chicken broth into the roasting pan to keep everything moist during the second baking phase.
Bake Second Round: Return the pan to the oven and bake for an additional 15 minutes, or until the chicken is cooked through and vegetables are tender.
Garnish: Remove from oven and sprinkle chopped green onions on top for freshness and flavor.
Serve: Serve the baked teriyaki chicken hot with the roasted vegetables, and enjoy your delicious one-pan meal!

Notes

Use low sodium soy and teriyaki sauces to control salt content and keep the dish heart-healthy.
The optional grated ginger and toasted sesame ginger spice add extra depth of flavor but can be omitted if unavailable.
Adjust the amount of honey based on your preferred level of sweetness in the marinade.
You can substitute chicken thighs with chicken breasts if preferred, but cooking times may vary slightly.
If you want a crispier texture on the chicken skin, broil the dish for 2-3 minutes at the end of baking, watching closely to prevent burning.
This dish pairs well with steamed rice or quinoa for a complete meal.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Asian Fusion

Keywords: teriyaki chicken, baked chicken thighs, one-pan chicken, healthy teriyaki recipe, roasted vegetables, easy dinner