Popular - Tips
Arrange the potatoes, onions, and whole chicken in a pan, season with a piquant Kikkoman Soy Sauce mixture, and let the oven do the rest!
Servings: 6 Yield: 6 to 7 servings
Roasted Herb Chicken and Potatoes
1 ½ pounds baking potatoes
1 large onion thinly sliced
⅓ 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
¾ teaspoon pepper
1 (4 pound) whole roasting chicken
Tips Step 1 Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated. Step 2 Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken breast side up in center of pan moving potatoes aside. Brush chicken including cavity thoroughly with soy sauce mixture. Step 3 Roast in 375 degrees F oven about 1 hour and 15 minutes or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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