Description
A delightful meal combining juicy teriyaki chicken, creamy mashed potatoes, and roasted vegetables, perfect for family dinners.
Ingredients
Scale
- 2 chicken leg quarters (drumstick + thigh)
- 1/4 cup teriyaki sauce
- 1 tsp garlic (minced)
- 1 tsp sesame seeds (optional)
- 2 medium potatoes, peeled and chopped
- 2 tbsp butter
- 2 tbsp milk (or more for creaminess)
- 1/2 tsp garlic powder
- Salt & pepper, to taste
- Chopped parsley (optional)
- 1 cup broccoli florets
- 1 cup carrot sticks
- 1 tbsp olive oil
- Salt, pepper, and a pinch of smoked paprika
Instructions
- Preheat your oven to 400°F. Rub the chicken leg quarters with teriyaki sauce and minced garlic. Roast them in the oven for 35–40 minutes, basting halfway through.
- While the chicken roasts, boil the chopped potatoes in a pot until fork-tender. Drain, then mash with butter, milk, garlic powder, salt, and pepper until creamy.
- In a bowl, toss broccoli and carrot sticks with olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast for about 20 minutes.
- Once everything is cooked, plate the chicken, mashed potatoes, and roasted veggies together. Drizzle some extra teriyaki sauce over the chicken.
- Optional: Garnish with sesame seeds and chopped parsley.
Notes
For more flavor, marinate the chicken in teriyaki sauce before cooking. Adjust the creaminess of mashed potatoes with more milk.
- Prep Time: 15
- Cook Time: 60
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: teriyaki chicken, mashed potatoes, roasted vegetables, family dinner, easy recipe