Fody Easy Weeknight Low FODMAP Teriyaki Chicken

I eat a lot of chicken and it is often a fallback protein on busy days. This recipe came about when Fody Teriyaki Sauce & Marinade landed on our doorstep and I was dying to try it within a super-simple preparation. With some chicken parts (I am partial to moist, meaty thighs) and a bottle of Fody Teriyaki Sauce & Marinade, dinner will be on the table SOON!

Preheat oven to 375F/190C. Place chicken in roasting pan and season with salt and pepper on all sides. Have chicken skin side up. Drizzle with about two-thirds of the Fody Teriyaki Sauce & Marinade and roast for about 20 minutes or until skin is beginning to crisp up. Brush with remaining sauce and continue roasting until chicken is cooked through, skin is glazed, browned and crisp and juices run clear. Allow to sit for 5 minutes to allow juices to redistribute, then serve hot. We like them with rice or quinoa and a green vegetable.

Tips

If you have the time, season the chicken pieces, place in a plastic bag, add about two-thirds of the Fody Teriyaki Sauce & Marinade, then close bag, removing air. Refrigerate overnight. Bring to room temperature while oven preheats, then pick up the recipe from there. You can do this in a non-reactive bowl as well, but a bag facilitates maximum contact between the chicken and the Fody Teriyaki Sauce & Marinade, maximizing the sauce’s flavor.