by Anne Shooter of Pinner
Kikkoman Soy Sauce
Take 1tbsp Kikkoman soy sauce and add two cloves of crushed garlic, herbs, 1 tbsp of olive oil and and the juice of a lemon.
Rub this all over the chicken, inside and outside, and under the skin of the breast and thighs.
Take the rest of the garlic bulb and cut it in half across the middle. Place half inside the chicken and half outside in the baking tray.
Do the same with the lemon halves - half inside and half outside. And the same with the remaining herbs. Drizzle with a little more oil and splash with Kikkoman soy sauce.
Put chicken in the oven and roast at 200C, covered with foil for one hour.
Then take the foil off and roast for half an hour more, then flip the chicken over and roast for a further half an hour until it is well cooked and crisp all over, yet still juicy inside.
Remove the chicken, discard the herbs, garlic and lemon from inside and cut into eight and arrange on a hot serving dish.
Take any excess oil off the pan juices and remove the herb sprigs. Squeeze the roasted lemon into the juices, squish the roasted garlic in too and add a little hot water and extra Kikkoman soy sauce to taste to make a thin gravy. Pour over the chicken.
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