Teriyaki Chicken Traybake
This post may contain affiliate links. Please read our Disclosure Policy.
This delicious teriyaki chicken traybake is just packed with the most amazing flavours, is super quick and easy to make and is all done on one oven tray so less washing up too!
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.
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.
Once your chicken teriyaki is cooked through you can use the remaining sauce to drizzle all over the cooked thighs and pop the oven tray under the grill for just 5 minutes to turn gorgeously golden.
For those with an Aga simply move your rails to the highest setting on the roasting oven and pop the tray in there.
Finish off your teriyaki chicken traybake with a good sprinkling of sesame seeds of even crushed peanuts of cashews if you have them.
You can bring it to the table straight from the oven on its tray for everyone to help themselves.
What to serve with teriyaki chicken traybake?
I like to serve my teriyaki chicken just with some boiled noodles on the side. Of course, you can use rice instead if you prefer.
This sheetpan teriyaki chicken is great served cold next day as a filling for a wrap for a super easy packed lunch.
How many does this serve?
I serve one chicken thigh per person and do a lot of veggies. This way my teriyaki chicken traybake will serve 6 people making it a really economical meal.
Looking for more quick and easy chicken dishes to try? Then check these out before you go;
Easy Moroccan chicken with lemon and olives
Chicken, chickpea and lemon traybake
And for even more inspiration check out my Chicken Section where you’ll find even more recipes to tempt you.
Teriyaki Chicken Traybake
Ingredients
- 6 chicken thighs
- 1 onion I used a red onion chopped
- 2 cloves garlic minced
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 green pepper sliced
- 100 g green beans
- 200 g broccolini
- 100 g asparagus (optional) chopped
- 1 tsp ginger grated
- 1 tsp chilli minced
- 150 ml teriyaki sauce
Instructions
- Preheat oven to 200C
- Slice all the veggies to about same size so they cook evenly
- Pour most of the teriyaki sauce (leaving about 2 tbsp in bottle) into a jar and add 50ml water and shake well
- Place veggies on oven tray and pour over the sauce mix and mix well to coat all the vegetables
- Mix 1 tbsp of the ramaining sauce with the chicken thighs and rub in then place these on top of the veggies and pop into the oven for 20 minutes
- Drizzle over the remaining teriyaki sauce and pop the tray under the grill for 5 minutes to finish off. Serve sprinkled with sesame seeds