Glazed Vegetable and Bacon Stuffed Roasted Chicken

Name: Glazed Vegetable and Bacon Stuffed Roasted Chicken
Prep time: 80 min
Cook time: 40 min
Yield: 8
Cuisine: Americana
Ingredients: 3 tablespoons sesame oil; 1 cup onion, in strips, for the filling; 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)

Kikkoman

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.

Reviewed by Editorial Team of Kiwilimón

Published: 18-11-2020

Preparation

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.