Teriyaki Chicken and Vegetable Traybake
Teriyaki Chicken and Vegetable Traybake – One tray Teriyaki Chicken and vegetables makes the perfect easy weeknight meal. This recipe is made entirely on one oven tray with tender chicken, crispy vegetables and a delicious sweet and tangy sauce.
During the school week, easy one pot and one tray meals that require minimal prep time are an absolute necessity. As much as I would love to make a gourmet meal every day (LOLS), having two little munchkins and a blog (which by the way is a lot of work! I promise! Zoella said so in her last vlog too so it must be true! Haha).
So one pot and one tray dinners are life! Also they work really well for meal prep. They make cleaning up so easy and are perfect for busy weeknights. Toss in your choice of veggies and you have a full meal. Re the potatoes. YES I KNOW it is so weird with asian food but my kids insist! This One Pan Teriyaki Chicken is one of my very favorite meals to make.
Once the chicken and potatoes are almost cooked, add the remaining veggies to the tray and pop it back into the oven for a few more minutes. Adding the broccoli and carrots near the end, helps the chicken stay nice and tender and the veggies roast up caramelized and crispy. They just don’t need as long. We love any dish with a sweet, tangy and savory combination so we always save some extra sauce for drizzling.
This is great for Sunday meal prep and to pack ahead for the week. To make life easier, chop all the veg ahead of time and store in an airtight container. For sides I would recommend brown rice, quinoa, jasmine rice, cauliflower rice, noodles or zoodles (zucchini noodles) or coodles (courgette noodles) as we in the UK should be calling them.
Chicken and Veg
- 8 Skinless Chicken Thighs and Drumsticks mixed
- 2 Carrots Peeled and sliced
- 10 Broccolini
- 2 large Potatoes Peeled and chopped into 1 inch cubes
- Salt and Pepper
- 250 ml Teriyaki Sauce
- 2 tbsp Honey
- 4 cloves Garlic crushed
- 1/2 inch Ginger crushed
- 1 tbsp Cornflour
- 1 tsp Sesame Oil
In a medium pan over medium heat, whisk together the teriyaki sauce, honey, sesame oil, garlic, ginger, cornflour until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
Preheat oven to 200 degrees, Gas Mark 6. Line a large tray with foil. Season each side of the chicken and potatoes with salt and black pepper then drizzle over half the sauce.
Cook in preheated oven for 30 minutes. Arrange the broccolini and carrots around the chicken.
Season and drizzle with some sauce. Return to the oven and bake for another 20 minutes or until the chicken is cooked through and juices run clear.
Remove tray from oven, and drizzle with remaining sauce. Serve with rice or quinoa.
If chicken is not done, remove vegetables from tray to prevent overcooking then return the chicken back to the oven until cooked through.
Potatoes may seem like an unusual addition here but my kids really like them. Omit if you wish and substitute with other vegetables.