Roasted Herb Chicken & Potatoes

By Addie

"Arrange the potatoes, onions, and whole chicken in a pan, season with a piquant Kikkoman Soy Sauce mixture, and let the oven do the rest!" — Kikkoman

Ingredients

• 1 1/2 pounds baking potatoes
• 1 large onion, thinly sliced
• 1/3 cup Kikkoman Soy Sauce
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 cloves garlic, pressed
• 1 teaspoon dried oregano leaves, crumbled
• 1 teaspoon dried rosemary, crushed
• 3/4 teaspoon pepper
• 1 (4 pound) whole roasting chicken

Preparation

Step 1

1. Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.

2. Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.

3. Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.
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REVIEWS: (139)

This was very good. Even my kids liked it! The only thing I did differently was cover it with foil the last 30 minutes so that it stayed juicy. Delicious!

This was pretty good. I liked the flavor of the marinade on the chicken, but didn't care for how the potatoes came out. If I use this recipe again in the future, I would skip the potatoes, stuff the onion inside the chicken's cavity, and just baste the bird with the marinade.

I cooked this for my boyfriend's family for Christmas dinner. I made a minor adjustment by taking the potatoes away from the recipe, since I was already making mash potatoes. I also used the remaining soy sauce mixture and onions to make the gravy which was absolutely scrumptious!

This was super easy and smelled wonderful while roasting. Only mistake I made is I forgot to stir the potatoes and onions for the first hour, but remeberd for the last 30 minutes and they turned out perfect. Will be making again for sure.

This was SO good! It tasted similar to a rotisserie chicken. I made it for a Mother's Day dinner and everyone loved it!! I didn't change a thing about the recipe, except I made mashed potatoes on the side instead. The drippings from this would make an excellent gravy. You could even use the marinade on chicken pieces- like boneless, skinless chicken breasts. Great recipe!

Excellent recipe! I think this is the best roast chicken I've ever made. Great gravy too. Didn't change a thing.

Very good. Made the recipe w/o the potatoes and onions because my family prefers baked potatoes. The chicken was very tender and juicy, and the marinade was delicious. Will Definitely make again. Took another poster's suggestion and covered the chicken with foil for the last 30 minutes. perfect. Thanks for the recipe.

Easy to make and comes out moist and delicious. Used a 4 lb bird - free range, vegetarian chicken. Used 6 potatoes. Just add a vegetable and dinner is done. Will make again.

This is a very moist, tender, delicious roast chicken. The potatoes and onions were a great addition. I will definitely be making this again.

The perfect roasted chicken recipe!

Couldn't have been MORE surprised by how this turned out. Only dry plates were left in this house. I did add mushrooms to my potatoes and 1/4 onion in the cavity of the chicken (which I do no matter what the recipe is). Mmmmmmmmmm. This has been in our regular rotation since the first time I made it!

I make this at least once a week.. Ok well probably once every two weeks!!! Love this and wouldn't change a thing. I have used Red Potatoes but both turn out so yummy!!1

I have made this dish a number of times and everyone just loves it. I load extra veggies like brocoli and carrots around the chicken and increase the sauce by 50% as we like to drizzle a bit of the sauce over the plates when serving.

Absolutely great and easy. I used white wine vineger seasoned with tarragon because I had no red wine vineger in the house. I accidentally poured all of the sauce on the chicken instead of basting it with it and it came out perfect. The potatoes were perfect too. Thanks!

We loved this! We ate it all week! I made it with chicken pieces and new potatoes, and I doubled the marinade. I used apple cider vinegar, and it was so good! I filled two 9x13 baking dishes. I kept them lightly tented with foil and basted often during baking. After dinner, I separated the leftover chicken, potatoes, and the sauce. I took out all of the fat from the sauce. The next day, I cooked up some angel hair pasta, poured the sauce over it, and let it sit in the frige. I also deboned the chicken. For supper, I put a little olive oil in a pan and tossed the pasta and chicken until it was heated through. It was wonderful, especially with a little garlic pepper and a little extra soy sauce. (I used low sodium soy sauce.) This is a keeper!!

Put in the oven at 400 for 30 mins and then turned down to 325. It was so moist

I love this marinade. I've made it many times as written, but last night I used the marinade on barbecued chicken and it was awesome. I quartered the bird, brushed the pieces with marinade & threw them on the grill. I brushed each time I flipped the meat & the results were amazing. The skin crisped up really nicely and it was juicy and delicious. Highly recommend this recipe!