Name: Roasted Herb Chicken and Potatoes
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Baking potatoes - 1 ½ pounds; Kikkoman Soy Sauce - ⅓ cup; Olive oil - 3 tablespoons; Red wine vinegar - 2 tablespoons; Garlic, pressed - 2 cloves; Dried oregano leaves, crumbled - 1 teaspoon; Dried rosemary, crushed - 1 teaspoon; Pepper - ¾ teaspoon; Onion, thinly sliced - 1 large; Whole roasting chicken - 1 (4 pound)

Ingredients for - Roasted Herb Chicken and Potatoes

1. Baking potatoes 1 ½ pounds

2. Kikkoman Soy Sauce ⅓ cup

3. Olive oil 3 tablespoons

4. Red wine vinegar 2 tablespoons

5. Garlic, pressed 2 cloves

6. Dried oregano leaves, crumbled 1 teaspoon

7. Dried rosemary, crushed 1 teaspoon

8. Pepper ¾ teaspoon

9. Onion, thinly sliced 1 large

10. Whole roasting chicken 1 (4 pound)

How to cook deliciously - Roasted Herb Chicken and Potatoes

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a large baking pan with foil.

2 . Stage

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.

3 . Stage

Place potatoes and onion into the prepared baking pan. Drizzle 1 tablespoon soy sauce mixture over vegetables and toss until evenly coated.

4 . Stage

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.

5 . Stage

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.