Teriyaki Chicken

It's tipping down, again! Hey ho, here's a versatile tray bake that's delicious, healthy and inexpensive.  I would choose chicken thighs over the breast every time for both taste and value.  The final product should look something like this but with roasted veg on the side too.

Ingredients
6-8 chicken thighs, skin on
Teriyaki sauce, enough to coat the chicken
Spring onions, 1 bunch, chopped, set some aside for garnish
2 good squeezes of runny honey
2cm piece of fresh ginger, grated.

The Veggies
1 red pepper, cut into generous chunks
1 large courgette, sliced
12 whole cherry tomatoes
1 red onion, thickly sliced
A good tbsp of peanut oil or sunflower oil
Garlic finely chopped
Finely chopped mint at the end of cooking - optional

Method
Place the chicken into a roasting tin and roast at 180C for 20 minutes.  Drain off most of the juices.
Add the teriyaki sauce, honey, ginger and spring onions to the pan and baste over the chicken.  Return the dish to the oven and roast for another 20 minutes.  Serve on a bed of boiled basmati rice.

I prefer to roast and serve the veggies separately at the same temperature for 30 minutes.