Today I offer you a beautiful roasted chicken with soy sauce. An economical dish, yet so delicious, that can be served both on a daily basis and as part of a festive menu. The chicken is glazed with a marinade of soy sauce, salty and sweet, which gives it a lovely color and delicious flavor.
In a large bowl, mix all the marinade ingredients. Add the chicken and coat it well all over, then let it marinate in the refrigerator for 10 minutes to overnight.
Preheat the oven to 180°C, static heat.
Remove the chicken from the marinade and slide the lemon cut into wedges inside. Tie the legs tightly to close it up, if not already done.
Place the chicken on a cooking rack set in a dish covered with aluminum foil.
Add the peeled potatoes to the mixing bowl, coat them with marinade as well, and place them next to the chicken. Keep the remaining marinade.
Bake for 20 minutes.
Meanwhile, mix the honey with the remaining marinade.
After 20 minutes of cooking, remove the chicken from the oven and brush it again with the honey marinade, as well as the potatoes. Put it back in the oven for another 20 minutes.
Remove the chicken from the oven, turn it over, and brush it again with marinade, as well as the potatoes after turning them (I didn’t think to do it, but it's better). Return the chicken to the oven and roast for another 30 minutes or until cooked through. Cover the chicken with aluminum foil if the skin starts to darken too quickly (I didn't need to). To check if the chicken is cooked, pierce the joint of the thigh; if the juice that flows is clear, the chicken is done.
To finish, let the chicken rest outside of the oven for 10 minutes before carving and serving, drizzled with its juices.
0 servings
4
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