By PanNan on April 18, 2003
Photo by PanNan
Photo by PanNan
"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."
Serving Size: 1 (224 g)
Servings Per Recipe: 4
"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."
"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!!"
"Last night I made this chicken recipe for my family. I actually cooked it using an upright chicken cooker. It is a round ceramic pan with a well in the middle that you sit the chicken on like a beer can chicken recipe. I coated the chicken in the sauce and then poured the rest in the well. The results were delicious, although a little dry since I think I cooked it a little too long. We used the cooked sauce to pour over the chicken and the rice I made as a side dish. Also, I doubled the recipe and used the sauce to coat chicken pieces that I cooked in a separate oven for about 50 minutes at 350. Everyone loved the chicken pieces even more than the roasted chicken! They were juicy and tender with a fabulous, sticky coating from the sauce. Next time I will probably just use the sauce to make chicken pieces. It was so easy and the results were incredible! Thank you for sharing. :)"
"This was very good! Easy to prepare and I had everything on hand! It cooked up very moist and fall off the bone tender with a great flavor! Will definitely keep this one in the rotation! Thanks for sharing! :)"
"This was DEEELICOUS!!! Perfect amount of seasoning! I loved how flavorful the skin was so next time I will cook it for the first 15 minutes or so at a higher heat to make the skin crunchy. We just loved this chicken!!! Thanks PanNan for a fabulous dinner!"
"Made this for dinner and it was great. Probably among the best roasted chickens I have ever made."
"Made this last night....so easy and really really tasty. It was better than the "artificial flavors" that I sometimes taste in the store-bought baked chickens. Because of the soy seasoning, I made Benihana's Japanese Fried Rice (recipe 71472) with it and we all enjoyed the combination. I followed the recipe exactly and was so happy with the crispy skin and the beautiful color. I was afraid it might burn or get too dark, but it was perfect and I could have even baked it longer if needed. Thanks for posting.....I will make this often since I have found such a perfect recipe. Donna"
"This was just delicious! I had a nice 6.5 pound roaster I purchased to inaugurate the rotisserie on my new grill.The weather did not cooperate so I went looking for inspiration since I was wanting to try my rotisserie and really was not in the mood to roast a chicken.The flavor combination in this recipe caught my eye and certainly did not dissapoint. I used convection at 325F and the large bird was just right at the recommended time. My apologies to Kikkoman, though, since they developed the recipe---I only had San-J Tamari in the house so that is what I used. :) Thanks, PanNan, for sharing the recipe!"