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Fuss-Free Teriyaki Chicken Traybake

Fuss-Free Teriyaki Chicken Traybake

with Sesame Potatoes and Green Veg
4.0(1.9k)
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
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: 
635 kcal
: 
47.7g
: 
40 minutes
:
  • Sesame
  • Soya
  • Nuts
  • Peanut
  • May contain traces of allergens

450 grams

Potatoes

80 grams

Tenderstem® Broccoli

5 grams

Roasted White Sesame Seeds

( )

2 unit(s)

British Chicken Breasts

1 sachet(s)

Thai Style Spice Mix

80 grams

Young Pea Pods

50 grams

Teriyaki Sauce

()

4 tbsp

Mayonnaise

Energy (kJ)2656 kJ
Energy (kcal)635 kcal
Fat24.9 g
of which saturates2.7 g
Carbohydrate58.2 g
of which sugars13.2 g
Dietary Fibre7.3 g
Protein47.7 g
Salt1.9 g
•Baking Tray

PDF
Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Halve any thick broccoli stems lengthways.

Roast the Potatoes
2

Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the sesame seeds, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

Spice up the Chicken
3

Meanwhile, lay the chicken onto another baking tray.

Sprinkle over the Thai style spice blend, drizzle with oil and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Ready, Steady, Roast
4

Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Broccoli Time
5

When the potatoes and chicken have 10-12 mins left, add the broccoli and pea pods to the chicken tray and drizzle with oil.

Season with salt and pepper. Toss to coat, then spread out in a single layer, then return the tray to the middle shelf for the remaining time.

Serve Up
6

Once cooked, drizzle the teriyaki sauce over the chicken and turn in the sauce. Transfer the chicken to your plates. 

Serve with your sesame potatoes and roasted veg alongside.

Finish with a dollop of mayo (see pantry for amount) for dipping.

Enjoy! 

  • Flavour: Many enjoyed the tasty teriyaki sauce, though some found it a bit spicy or sweet; the sesame potatoes were a hit.
  • Ease of prep: Quick and simple to prepare, with everything going in the oven; some found juggling different cooking times tricky.
  • Suggestions: Consider steaming the vegetables instead of roasting for better texture; add more teriyaki sauce for stronger flavour.
  • Portions: Several noted the chicken breasts were quite small; consider adding extra vegetables or sides to bulk up the meal.
  • Cooking tips: Parboil potatoes before roasting for better results; reduce cooking time for chicken to prevent dryness.
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