Quick and Easy Orange Teriyaki Chicken
Serves: 6-8 servings
Originally published in my column in Mishpacha Magazine
  • 2 onions, cut in half rings
  • 2 sweet potatoes, cut in small chunks
  • 1 orange, cut in half slices
  • 8 pieces of chicken on the bone, tops or bottoms both work
  • ½ cup teriyaki sauce
  • ½ cup orange juice
  • 2 Tablespoons rice vinegar
  • ½ teaspoon ground ginger
  1. Preheat oven to 350.
  2. Place onions, orange slices and sweet potatoes on the bottom of a roasting pan. Place chicken pieces on top. Set aside.
  3. In a small bowl, whisk together all sauce ingredients until smooth. Pour sauce over the chicken. Cover the pan tightly and bake at 350 for an hour.
  4. Raise the oven temperature to 450 and uncover the pan.
  5. Baste the chicken with the juices on the bottom of the pan, then bake uncovered for an additional 20 minutes.
  6. For best results, remove chicken from the pan and return to the oven for 20 minutes, to get the sweet potatoes crispy.
  7. Plan Ahead:
  8. This chicken can be frozen in an airtight container.
Recipe by Overtime Cook at http://overtimecook.com/2017/04/27/quick-easy-orange-teriyaki-chicken/