Lately, I’ve been baking and cooking more for the family. Partly cos I want my children to remember mommy as someone who can bake and cook, and not just buy takeaways. Haha. I also want them to learn the joys of baking and cooking, and the washing up after – this will be a big bonus to me! Hehe.
Besides those reasons, it’s also because there are some foods that I want to eat but are either not something I’m not willing to pay for ($20+ for one jumbo prawn stuffed with cheese? I can make two with $10 or less, wrapped in bacon!), or just not done the way I like (no vegetables, no chilli – thank you very much!).
But the biggest factor of all – it allows Sean to come straight home from work, which means no stopping anywhere to pack dinner home, and more family time with us!
And so, through weeks of scouring through the internet for recipes, and modifying them to suit our taste buds, and what’s available in our kitchen, we have come to love quite a number of them.
One the favourites, and very easily made is Roasted Teriyaki Chicken!
This is one of the few dishes I’ll prepare way in advance for when I’m heading out to have some me-time, leaving Sean home alone with two children. All he needs to do it to put it in the oven and roast the chicken for about 40 minutes and dinner is served!
The first time I made this dish, I didn’t bother to dig out the casserole dish, so I made a ‘pan’ out of two layers of aluminium foil and a baking sheet. Hehe.
Marinate the chicken in the pan, or in a bowl, or in a casserole dish –
However you like, as long as it gets the job done!
After 40 minutes!
And here is the easy peasy recipe!
- 1 teaspoon Minced Garlic or Garlic Powder
- 1/2 cup Teriyaki Marinate or Sauce
- 2 large boneless Chicken Leg or 4 Chicken Thighs
- 1. Combine all three ingredients in a bowl and marinate for at least 30 minutes. Make sure to cover all parts of the chicken with the sauce.
- 2. Preheat oven to 220°C
- 3. Line casserole dish with aluminium foil and baking sheet
- 4. Transfer marinated chicken into the casserole dish, spreading the chicken out as much as possible
- 5. Pour all the sauce over the chicken
- 6. Roast for 30-40 minutes
- 7. Serve with white rice or have it plain on its own
- ★ I usually marinate it 3-5 hours in advance so that it's more flavourful. Just remember to keep it air-tight in a fridge!
- ★ Roast for 30 minutes if you preheat the oven, 40 minutes if you forgot to.