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Lemon soy chicken tray bake

Ingredients for 4 portions

Per portion: 1784 kJ / 426 kcal

  • 8 chicken thighs, boneless and skin on
  • 4 tbsp. Kikkoman naturally brewed soy sauce
  • juice and zest of 1 lemon
  • 1 tbsp. caster sugar
  • 1 onion finely diced
  • 2 cloves garlic crushed
  • 1 tbsp. rosemary, very finely chopped
  • 50 g breadcrumbs
  • 400 g maris piper potatoes, peeled quartered
  • 2 red onions, peeled and quartered
  • 1 lemon, halved
  • 1 head garlic, halved horizontally
  • black pepper
  • 2 tbsp. olive oil
  • parsley, to garnish

Preparation

Preparation time: 1h 55 mins
Marinating time: 2h

Marinade the chicken thighs in the Kikkoman Soy Sauce, lemon juice, zest and sugar for at least two hours.

Fry the onion and garlic with some oil for around 5 mins until softened, add the rosemary and breadcrumbs. Remove the chicken from the marinade and shake off the excess, reserve the marinade for basting. Open out the thighs with a sharp knife and stuff, use a cocktail stick to secure stuffing.

Par boil the potatoes for 5 mins and add to a roasting tray along with the chicken, red onion, squeezed lemon halves and garlic, then season with pepper. Drizzle over some olive oil and bake in an oven set at 200c/180 fan/gas mark 6 for 1hr. 20 mins. Before the end of cooking, scatter over any remaining breadcrumbs, and return to the oven until golden. Garnish with some flat leaf parsley and squeeze over the juice from the roasted lemons and serve.