# Main courses # Meat

Sticky Teriyaki Chicken Traybake Recipe

Total time 70 mins

10 mins preparation time

60 mins cooking time

Ingredients

4 portion(s)

large skin-on chicken thighs

medium sweet potatoes, peeled and cut into 3cm chunks

100 ml

Kikkoman Teriyaki Marinade

2 tbsp

rapeseed oil

red onions, cut into wedges

red pepper, deseeded and sliced

yellow pepper, deseeded and sliced

200 g

tenderstem broccoli

Nutritional facts (per portion): 2133 kJ / 508 kcal

23 g Fat

29.6 g Protein

45.9 g Carbohydrates

How to Videos

Preparation

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7. In a wide roasting tray, coat the chicken thighs and sweet potatoes with the teriyaki marinade and oil. Roast for 30 minutes.

Step 2

After 30 minutes, add the red onion and sliced peppers and stir everything to ensure these are coated in the sauce. Return to the oven for 15-20 minutes, then add the tenderstem broccoli and cook for a further 10-12 minutes until they are just cooked. Serve.

Recipe-ID: 430

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Featured product in this recipe

Kikkoman Teriyaki Marinade

Preheat the oven to 220°C/200°C fan/gas mark 7. In a wide roasting tray, coat the chicken thighs and sweet potatoes with the teriyaki marinade and oil. Roast for 30 minutes.

Let us know what you think

Click on the number of stars you want to give: the more the better!