Prep 10 mins
Cook 1 hr 45 mins
This was originally a Kikkoman Soy Sauce recipe advertised in a magazine. We really like it. It's great with lemon rice and roasted vegetables.
- 4 lbs whole chickens
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 teaspoons dried rosemary or 2 teaspoons fresh rosemary, crumbled
- 2 cloves garlic, pressed
- 1 lemon, cut in half
- Remove and discard giblets and neck from chicken.
- Rinse chicken under cold running water; drain well and pat dry.
- Place chicken breast side up, on rack in shallow roasting pan.
- Blend soy sauce, lemon juice, oil, rosemary and garlic.
- Brush chicken cavity and skin thoroughly with mixture, then place lemon halves in cavity.
- Roast at 350 for 1 hour and 45 minutes, or until meat thermometer inserted into thickest part of thigh registers 185, brushing with soy/lemon mixture every 30 minutes.
- Remove chicken from oven and let stand 10 minutes before carving.
WOW! This bird will fly!! The chicken was moist and juicy, and the seasoning was uniquely exceptional. The chicken was absolutely lovely, a nice brown skin. I absolutely recommend this chicken dish to all. Thanks for sharing the recipe.
This was good and my only complaint is to get the oil run UNDER the skin as well! That meat likes flavor too!
DELICIOUS!!!! I changed this recipe a little (maybe a lot) but I know how good this would be preparing it the way it is written because I've used lemons and rosemary in this way before in roasting a chicken. I just didn't have the ingredients on hand. My changes were: I put a whole lime that had been pierced with a knife inside the cavity instead of 1/2 a lemon. I also used fresh lime juice in the marinade. I didn't have rosemary so I used fresh thyme and finely snipped chives. I took small pats of butter and rubbed it under the skin of the breast and added some of the herbs. After letting the chicken rest and when I finally cut into it, it was so moist and juicy I had juice all over the cutting board, counter top and floor. It's a keeper recipe...thanks for posting it!!