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Roasted Chicken Stuffed with Vegetables and Glazed Bacon

40 mins
40 mins
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Rotisserie chicken recipe options are almost as vast as chicken breasts, so you have to try this one with Teriyaki Kikkoman® Soy Sauce for Glaze. This rotisserie chicken will help you streamline your dishes and give it a touch of soy and sweetness. Enjoy it with its must-have filling or as one more option for those who do not enjoy eating turkey for Christmas dinners.
Learn more about Kikkoman


8 portions
  • 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 filling
  • to taste black pepper, for the filling
  • 1 teaspoon paprika, for the filling
  • 1/2 cups Teriyaki soy sauce for Kikkoman® frosting, for the filling
  • 2 tablespoons lemon juice, without seeds, for the filling
  • 1/2 cups butter, melted for frosting
  • 1 tablespoon paprika, for the frosting
  • 1/2 teaspoons black pepper, for the frosting
  • 1 teaspoon marjoram, for the frosting
  • 1 teaspoon oregano, for the frosting
  • 1 cup Teriyaki soy sauce for Kikkoman® frosting
  • enough sesame oil, to grease
  • 2 heads garlic, sliced slices along with the peel
  • 2 sweet potatoes, sweet, shelled, quartered
  • 1 whole chicken, whole, (approximately 2 kilos)


For the filling, heat the sesame oil in a large frying pan. Fry the onion, garlic, carrot, red bell pepper, green bell pepper and bacon there, stirring continuously for 3 minutes, or until the ingredients begin to have a golden hue; season with pepper and paprika. Pour in Teriyaki soy sauce to glaze Kikkoman® and stir until incorporated. Add the lemon juice and cook for 2 more minutes. Remove from the fire and let cool.
Preheat the oven to 220 ° C.
For the glaze, in a large container mix the melted butter with the paprika, black pepper, marjoram, oregano and Teriyaki soy sauce for Kikkoman® glaze, stir until all the ingredients are integrated. Reservation.
In a deep tray greased with sesame oil, place the garlic heads and the sweet potato; try to cover the entire surface of the tray. Arrange the chicken and fill with the vegetable mixture, tie the chicken with the help of a cotton thread and glaze it with the glaze mixture (reserve a little to re-glaze later). Cover with aluminum and cook for 60 minutes, at 220 ° C.
After 20 minutes have passed, remove the chicken from the oven to glaze again with the mixture and return to the oven for 15 minutes, but lower the temperature to 180 ° C, to completely roast the skin.
Serve with mashed potatoes and sauteed vegetables.


Accompany with sautéed vegetables and mashed potatoes.


If you notice that the chicken begins to dry out very quickly during cooking, don't be scared! Pour some white wine, chicken broth, or water over the tray to hydrate it.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Lety Salceda Garcia
09/01/2021 03:22:38

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