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)

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.