Teriyaki Roasted Chicken & Potatoes
Be the first to reviewJazz up dinner with a sweet & salty teriyaki twist!
Ingredients
Make sure you have...
Utensils
Knife, Oven
recipe
Step 1
Preheat the oven to 400°F. Wash & cut the potatoes into small cubes.
Step 2
Add the potatoes to a baking dish, drizzle with olive oil & toss to combine. Pour half of the teriyaki sauce over the potatoes, then mix again.
Step 3
Place the chicken legs on top of the potatoes. Drizzle the chicken with olive oil. Season with salt & pepper. Pour a few spoonfuls of teriyaki sauce over the chicken, then bake for 35-40 min at 400°F, until fully cooked.
Step 4
Once the potatoes & chicken are golden brown & cooked through, remove from the oven. Serve the chicken & potatoes on a plate with extra teriyaki sauce. Sprinkle with sesame seeds & chopped chives (optional). Enjoy!
Personal notes
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Nutrition facts
Average estimated amount for one serving
| Energy | 510 cal. |
| Fat | 23 g |
| Carbohydrates | 46 g |
| Protein | 31 g |
| Fiber | 4 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Teriyaki Roasted Chicken & Potatoes" contains 510 Energy, 23 g of Fat, 46 g of Carbohydrates, 31 g of Protein, 4 g of Fiber.
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