Why you’ll love this recipe
- This is such an easy teriyaki chicken recipe just a case of throwing everything together really and letting the oven do the work.
- My teriyaki chicken recipe is a great way to use up all those odds and ends of veggies you’ve got in the fridge.
- It’s so economical, chicken thighs are one of the cheapest proteins you can buy and you areusing up veggies from the fridge.
- Who doesn’t love a traybake/one pan meal, everything in one place and less washing up, result!
For midweek meals I’m always looking for something I can just throw together and also use up anything that is lurking in the fridge.
With this easy teriyaki chicken traybake I’m able to use up all those bits and bobs in the veggie drawer of the fridge and pull this together from the storecupboard and freezer.
Ingredients for teriyaki chicken traybake
As I said, this is very much a storecupboard, fridge and freezer recipe. You probably have all these goodies hanging about in your kitchen already.
Chicken – I use chicken thighs for this chicken teriyaki recipe. Thighs have much more flavour than chicken breasts and are cheaper too of course.
Veggies – use whatever you have to hand, I’ve gone for red, green and yellow peppers, carrot, broccolini, some green beans and mini corn. You can chop and change here and use what you have available.
The base – good old onions and garlic make the base for your teriyaki chicken like so many other dishes. These two had depth and flavour to any meal.
Spices – I’ve gone for fresh chilli and fresh ginger to add a real kick of heat.
Teriyaki sauce – just one bottle of this amazing sauce will turn all your bits and pieces from the fridge into something so delicious and amazingly easy.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to make teriyaki chicken traybake
Step one of this simple recipe is the most time-consuming and that only means a couple of minutes really.
You just have to prep your veggies by chopping them into bite sized pieces. if the veggies are all about the same size they tend to cook around the same time.
I used a 150ml bottle of teriyaki sauce in this oven baked teriyaki chicken recipe. So I used most of the bottle leaving about two tablespoons of the sauce in the bottle.
Pour about 125ml of the sauce into a clean jam jar or a jug and add 50ml of water and shake well if using a jar, just stir it if using a jug obviously.
Place your chopped veggies on an oven tray and pour the sauce mix over the top then get your hands in there and mix it all through.
You want to make sure that everything is well coated in your teriyaki sauce mixture.
Also, make sure your veggies are spread out in just one layer on your oven tray and not deeper in some areas than others. You want everything to cook at the same time and quickly here.
Next, you want to deal with the chicken thighs.
Place them in a bowl and using the remaining teriyaki sauce in the bottle just pour one tablespoon on to the chicken thighs and rub in well.
Place the chicken thighs on top of the prepared veggies on your oven tray.
Spread out the thigh meat so it is not folded over so that it cooks quicker.
Pop this into a preheated oven for about 20 minutes.
For those with an Aga simply move your rails to the highest setting on the roasting oven and pop the tray in there.
You can bring it to the table straight from the oven on its tray for everyone to help themselves.
