• 1 kg chicken drumsticks and wings;
  • 7 pieces shallots;
  • 0.5 kg potatoes (small size);
  • 2 tbsp. sauce-marinade teriyaki;
  • 1 tsp sweet paprika;
  • 2 tbsp mustard;
  • sunflower oil;
  • 1 pinch of black pepper;
  • 1 pinch of salt.


  1. Chicken wash, dry a little with paper towels and put in a bowl.
  2. In a bowl combine the teriyaki sauce marinade teriyaki, mustard, sunflower oil, paprika, salt and black pepper. Mix everything and pour into the bowl with the meat. Meat stir with your hands so that the sauce gets on all the pieces and leave to marinate for about 60 minutes.
  3. Potatoes with onions wash and peel. Onions cut into rings, and potatoes leave whole.
  4. Take a round baking dish and grease it with oil. On the bottom of the mold evenly spread onion rings.
  5. On top of the onions in the middle of the form put marinated chicken.
  6. The potatoes in a bowl with the leftover marinade and mix well.
  7. The empty space in the form to fill in the oiled potatoes.
  8. The form to be placed for 90 minutes in oven preheated to 180 degrees. During roasting potatoes a couple of times to flip and pour the juice released from the meat.
  9. Note that cooking time is approximate because each oven its own characteristics. Through a 70-80 minute to try the potatoes with a knife for readiness, perhaps your oven with the cooking will do so much faster.
  10. Ready chicken teriyaki and potatoes remove from oven, sprinkle with herbs and serve directly in the form. This dish is recommended to serve a plate of fresh vegetables and juicy salad vegetables.