Hey there, dear readers! Today, I’m bringing a little piece of Minnesota comfort straight to your kitchen. Picture this – the aroma of roasted herb chicken and potatoes wafting through the air, making your home feel warm and inviting. That’s the magic of this recipe, and I’m thrilled to share it with you!
Roasted Herb Chicken and Potatoes. This fantastic creation, courtesy of Kikkoman, promises a symphony of flavors that will satisfy your taste buds and leave you craving for more.
Ingredients:
- 1 ½ pounds baking potatoes
- 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 large onion, thinly sliced
- 1 (4-pound) whole roasting chicken
Directions:
- Preheat the oven to 375 degrees F (190 degrees C) and line a large baking pan with foil.
- Cut the potatoes into half lengthwise and then into 1/2-inch-thick slices.
- In a small bowl, mix soy sauce, olive oil, red wine vinegar, pressed garlic, oregano, rosemary, and pepper.
- Toss the potatoes and onions in 1 tablespoon of the soy sauce mixture, ensuring even coating.
- Rinse the whole roasting chicken, pat it dry, and place it in the center of the prepared pan.
- Brush the chicken thoroughly, inside and out, with the soy sauce mixture.
- Roast in the preheated oven for approximately 1 hour 15 minutes, brushing with soy sauce mixture and stirring vegetables every 30 minutes. Ensure the chicken reaches an internal temperature of 165 degrees F (74 degrees C).
- Let the chicken stand for 10 minutes before carving.
This recipe is not just about the fantastic blend of herbs and soy sauce; it’s about the simplicity that results in a mouthwatering meal. The soy sauce mixture infuses the chicken with a rich umami flavor, while the potatoes and onions become a perfect complement.
The ease of preparation makes it a go-to option for busy days, and the end result is a beautifully roasted chicken with crispy skin and tender meat. The vegetables, soaked in the savory goodness, add a delightful texture and flavor.
Whether you’re a seasoned chef or just starting in the kitchen, this Roasted Herb Chicken and Potatoes recipe is a winner. It’s a crowd-pleaser, a comfort food classic, and a testament to the power of simple, quality ingredients.
So, if you’re looking to elevate your dinner game, gather these ingredients, preheat that oven, and let the aroma of roasting herbs fill your kitchen. Your taste buds will thank you for this culinary journey by Kikkoman. Happy cooking!
Roasted Herb Chicken and Potatoes
Ingredients
- 1 ½ pounds baking potatoes
- 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 large onion thinly sliced
- 1 4 pound whole roasting chicken
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking pan with foil.
- Cut potatoes in half lengthwise, then cut each piece crosswise into 1/2-inch-thick slices. Mix soy sauce, olive oil, vinegar, garlic, oregano, rosemary, and pepper in a small bowl.
- Place potatoes and onion into the prepared baking pan. Drizzle 1 tablespoon soy sauce mixture over vegetables 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 the center of pan, moving vegetables aside. Brush chicken, including inside the cavity, thoroughly with soy sauce mixture.
- Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes, brushing with soy sauce mixture and stirring vegetables every 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C). Remove from the oven and let chicken stand for 10 minutes before carving.
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