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Roasted Herb Chicken and Potatoes
Roasted Herb Chicken and Potatoes
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
110 minutes
Succulent soy-roasted chicken with savory potatoes and onions - a simple weeknight dinner.
Ingredients:
  • 1.5 pounds baking potatoes
  • 0.33333334326744 cup Kikkoman Soy Sauce
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, pressed
  • 1 teaspoon dried oregano leaves, crumbled
  • 1 teaspoon dried rosemary, crushed
  • 0.75 teaspoon pepper
  • 1 large onion, thinly sliced
  • 1 (4 pound) whole roasting chicken
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and prepare a large baking pan by lining it with foil.
  • Slice potatoes lengthwise and then cut into 1/2-inch-thick slices. Combine soy sauce, olive oil, vinegar, garlic, oregano, rosemary, and pepper in a small bowl.
  • Add the potatoes and onions to the baking pan, then pour 1 tablespoon of the soy sauce mixture over them. Toss well to ensure everything is evenly coated.
  • Remove giblets and neck from chicken. Wash chicken under cold running water; then dry by patting. Put the chicken, breast-side up, in the center of the pan, pushing aside the vegetables. Brush the chicken, inside and out, completely with the soy sauce mixture.
  • Roast the chicken in the preheated oven for about 1 hour and 15 minutes or until no longer pink at the bone and the juices run clear. Brush with soy sauce mixture and stir vegetables every 30 minutes. Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh, near the bone, it should read at least 165°F (74°C). Let the chicken stand for 10 minutes before carving.

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