ROASTED HERB CHICKEN AND POTATOES
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!
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 6
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
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Andrea Smith
[email protected]I made this recipe with some leftover chicken I had in the fridge and it turned out great! The chicken was so flavorful and the roasted carrots and parsnips were the perfect accompaniment. I will definitely be making this again!
Kashif Hd studio
[email protected]I used a mixture of carrots, parsnips, and Brussels for this recipe and it turned out great! The chicken was so flavorful and juicy, and the roasted carrots, parsnips, and Brussels were the perfect accompaniment.
QUDRAT ULLAH Ch
[email protected]I roasted the chicken and carrots at 400 degrees F and it took about 25 minutes. The parsnips took about 18 minutes to roast. I would recommend keeping an eye on the food to make sure it doesn't burn.
Fish Drak
[email protected]I used a whole chicken for this recipe and it turned out great! The chicken was so flavorful and juicy, and the roasted carrots and parsnips were the perfect accompaniment. I will definitely be making this again!
Chandar Mahato
[email protected]I used boneless, skinless chicken breasts for this recipe and they turned out great! The chicken was very flavorful and juicy, and the roasted carrots and parsnips were the perfect accompaniment. I will definitely be making this again!
Rana Mahamud
[email protected]I made this recipe with some leftover chicken I had in the fridge and it turned out great! The chicken was so flavorful and the roasted carrots and parsnips were the perfect accompaniment. I will definitely be making this again!
mazco instrument
[email protected]I used a mixture of carrots, parsnips, and Brussels for this recipe and it turned out amazing! The chicken was very flavorful and juicy, and the roasted carrots, parsnips, and Brussels were the perfect accompaniment.
Jiyad Ahmed
[email protected]I used a whole chicken for this recipe and it turned out amazing! It was so flavorful and juicy, and the skin was perfectly crispy. The roasted carrots and parsnips were also very good. I would definitely recommend this recipe for a special occasion.
Hafeezullah
[email protected]I made this recipe for a potlack and it was a huge hit! So delicious. I got so many compliments on it, and I will definitely be making it again.
antigalactic poptart
[email protected]I added some rosemary and leeks to this recipe and they turned out amazing! The chicken was so flavorful and the roasted carrots and parsnips were the perfect accompaniment.
Memes
[email protected]I roasted the chicken and carrots at 425 degrees F and it took about 30 minutes. The parsnips took about 20 minutes to roast. I would recommend keeping an eye on the food to make sure it doesn't bum.
Denzo Denzil
[email protected]I used boneless, skinless chicken breasts for this recipe and they turned out a bit dry. I think next time I will use bone-in, skin-on chicken breasts to get moreflavor.
Tracy Christine
[email protected]This recipe was so easy to follow, even for a beginner cook like me. The chicken turned out perfectly and the roasted carrots and parsnips were the perfect accompaniment. I will definitely be making this again!
Sumi Akther
[email protected]This dish was a bit time-eonsumer to make, but it was definitely worth it! The chicken was so flavorful and the skin was perfectly crispy. The roasted carrots and parsnips were also very good. I would definitely recommend this recipe for a special oc
KURDAPYA
[email protected]I made this recipe with some leftover chicken I had in the fridge and it turned out amazing! The chicken was so moist and flavorful, and the roasted carrots and parsnips were the perfect accompaniment.
chris maiva
[email protected]I doubled this recipe for a large family dinner and it was a hit! It was so easy to make and everyone loved it. We especially loved the crispy roasted carrots.
Kabeer Yunus
[email protected]This dish was absolutely delicious! The chicken was so flavorful and moist, and the skin was perfectly crispy. The roasted carrots, parsnips, and Brussels were the perfect accompaniment, and the whole meal was so easy to make.