The recipe options with roasted chicken are almost as vast as those for chicken breasts, which is why you have to try this one with Kikkoman® Teriyaki soy sauce for glazing. This roasted chicken will help speed up your dishes and give them a flavor with a touch of soy and sweetness. Enjoy it with its unforgettable filling or as another option for those who do not enjoy eating turkey at December dinners.
2 tablespoons garlic, finely chopped, for the filling
1 cup carrot, in half moons, for the filling
1 cup red bell pepper, in medium cubes, for the filling
1 cup green bell pepper, in medium cubes for the filling
2 cups bacon, in large squares for the filling
pepper, for the filling
1 teaspoon paprika, for the filling
1/2 cups teriyaki soy sauce for Kikkoman® frosting, for the filling
2 tablespoons lime juice, seedless, for the filling
1/2 cups butter, melted for the glaze
1 tablespoon paprika, for the glaze
1/2 teaspoons pepper, for the glaze
1 teaspoon marjoram, for the glaze
1 teaspoon oregano, for the glaze
1 cup teriyaki soy sauce for Kikkoman® frosting
sesame oil, for greasing
2 heads garlic, sliced with the skin
2 sweet potatoes, sweet, peeled, quartered
1 chicken, whole, (approximately 2 kilos)
Preparation
40 mins
40 mins
Low
For the filling, in a large skillet heat the sesame oil. Fry the onion, garlic, carrot, red bell pepper, green bell pepper, and bacon, stirring for 3 minutes, or until the ingredients start to turn golden; season with pepper and paprika. Pour Kikkoman® Teriyaki soy sauce for glazing and stir until incorporated. Add the lemon juice and cook for 2 more minutes. Remove from heat and let cool.
Preheat the oven to 220 °C.
For the glaze, in a large bowl mix the melted butter with the paprika, black pepper, marjoram, oregano, and Kikkoman® Teriyaki soy sauce for glazing, stirring until all ingredients are combined. Reserve.
In a deep greased baking tray with sesame oil, place the garlic heads and sweet potato; be sure to cover the entire surface of the tray. Place the chicken and fill with the vegetable mixture, tie the chicken with a cotton string and brush it with the glaze mixture (reserve some to brush again later). Cover with aluminum foil and cook for 60 minutes at 220 °C.
After 20 minutes have passed, remove the chicken from the oven to brush again with the mixture and return to bake for 15 minutes, but lower the temperature to 180 °C, to roast the skin completely.
Serve accompanied by mashed potatoes and sautéed vegetables.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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