All done in one dish in the oven, could dinner get any simpler than this Oven Baked Chicken Teriyaki and Rice?

Oven Baked Chicken Teriyaki + Rice

How easy are one dish dinners! I am definitely an oven go-toer….. is that even a word? I would use the oven every night I reckon, whether to cook a fresh meal or reheating leftovers. I just love to close the door, walk away and come back to dinner ready. I am terrible at leaving things on the hotplate and getting distracted!

My post for One Tray Hoisin Peanut Chicken and Rice has been so popular I thought I would work on some more of these ‘one dish’, ‘oven baked’ chicken dinners. Teriyaki has always been a favourite in this house so thought I would give it a go. Amazing! So good, I can’t decide if I like this even more than the Hoisin Peanut Chicken. This will also make for really great leftovers, maybe noodles and sushi?

My other one dish chicken dinners you might also like are;

One Tray Hoisin Peanut Chicken and Rice

and

One Tray Honey Lime Chicken and Rice.

Oven Baked Chicken Teriyaki + Rice

Yield: 6 1x

Print Recipe

Ingredients

Scale

6 chicken thighs, bone in, skin on
11/2 cups Basmati rice
11/2 cups chicken broth/stock
11/4 cups warm water
splash of olive oil

Teriyaki Marinade:

1/4 cup mirin
1/4 cup soy sauce
1/4 cup water
1 tablespoon sugar
coriander to garnish (optional)

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Instructions

Combine Teriyaki marinade ingredients in a saucepan and simmer on medium heat for 5 minutes to reduce slightly.

Allow to cool, then marinate chicken for at least 30 minutes or ideally overnight.

Pre heat oven to 180°C with baking dish in the oven.

Once warmed, remove dish from oven, add rice, stock and water, cover with aluminium foil and put back in the oven for 25 minutes.

Remove rice from oven, top with chicken thighs, re cover with foil and bake another 10 minutes.

Remove dish again from oven, pour over any extra marinade, drizzle chicken with a little olive oil, take off foil, turn oven up to 200°C and cook for a final 15-20 minutes uncovered. You may need a little less or a little more depending on the size of your chicken thighs.

Fluff rice with a fork and serve sprinkled with coriander.

Notes

This recipe works best if the chicken thighs are covering the rice, so you need a dish that fits 6 chicken thighs snuggly, or you will have sections of crispy rice.