Teriyaki chicken drumsticks traybake is the sticky British midweek dinner when you want glazed drums and thighs with peppers on one tray. Roast Teriyaki Chicken Drums & Thighs 700-800g until lacquered and cooked through. Shop Chicken Thighs and Chicken for butcher teriyaki packs.
Shop Chicken Thighs & Drumsticks
Ingredients
- 700–800g teriyaki chicken drums & thighs
- 2 peppers, sliced; 1 red onion, wedged; 1 tbsp oil
- Sesame seeds and spring onions to finish (optional)
- Rice or noodles to serve
Method
- Heat oven to 200°C fan. Toss peppers and onion with oil on a large tray. Nestle the chicken among the veg.
- Roast 35–40 minutes, turning once, until the chicken is cooked through (75°C) and the glaze is sticky.
- Rest 3 minutes. Scatter sesame and spring onion if using.
- Serve over rice with the roasted veg.
- Plate teriyaki chicken drumsticks traybake — sticky, sweet-salty and no dry supermarket chicken.
Prefer plain drums? Chicken Drumsticks 900g-1.1kg (Frozen) take a bottled teriyaki glaze. Browse Chicken for more chicken packs.
