Ingredients
6
6 servings
- •1.5 pounds baking potatoes
- •0.33333334326744 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
- •0.75 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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