Sweet soy roast chicken with Provençal herbs

Total time 1 h 40 mins

20 mins preparation time

50 mins cooking time

30 mins marinating time

Chicken marinated in sweet soy with Provençal herbs, roasted with garlic and veg for a subtle mix of sweet and aromatic flavours.

Ingredients

2 portion(s)

chicken leg quarters, with bones (about 1.5-2 kg)

4 tbsp

Kikkoman Sauce for Rice - sweet

2 tbsp

Provençal herbs

garlic cloves, chopped

600 g

potatoes, peeled and cut into smaller pieces

carrots, peeled and cut into slices

courgette, cut into slices

red pepper, cut into strips

1 tbsp

olive oil

Salt and pepper

Nutritional facts (per portion):2,750 kJ / 650 kcal

25 gFat

60 gProtein

45 gCarbohydrates

Preparation

Step 1

4  chicken leg quarters, with bones (about 1.5-2 kg) – 4 tbsp Kikkoman Sauce for Rice - sweet – 2 tbsp Provençal herbs – 3  garlic cloves, chopped – Freshly ground pepper to taste

In a large bowl, mix the Kikkoman Sauce for Rice, Provençal herbs, chopped garlic and pepper. Add the chicken legs and turn until evenly coated. Cover and leave to marinate for about 30 minutes.

Step 2

600 g potatoes, peeled and cut into smaller pieces – 2  carrots, peeled and cut into slices – 1  courgette, cut into slices – 1  red pepper, cut into strips – 1 tbsp olive oil – Salt and pepper

Toss the potatoes, carrots, courgette and peppers in a little olive oil, salt and pepper in a bowl. Spread on a baking tray. Arrange the marinated chicken on top and pour over the remaining marinade.

Step 3

Bake in a preheated oven at 190°C for 45-50 minutes, until the chicken is fully cooked and the vegetables are soft and lightly browned. Serve warm.

Tip:

You can additionally decorate the dish with fresh herbs.

Recipe-ID: 1515

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Featured product in this recipe

Kikkoman Sauce for Rice - sweet

4 chicken leg quarters, with bones (about 1.5-2 kg) – 4 tbsp Kikkoman Sauce for Rice - sweet – 2 tbsp Provençal herbs – 3 garlic cloves, chopped – Freshly ground pepper to taste

In a large bowl, mix the Kikkoman Sauce for Rice, Provençal herbs, chopped garlic and pepper. Add the chicken legs and turn until evenly coated. Cover and leave to marinate for about 30 minutes.

600 g potatoes, peeled and cut into smaller pieces – 2 carrots, peeled and cut into slices – 1 courgette, cut into slices – 1 red pepper, cut into strips – 1 tbsp olive oil – Salt and pepper

Toss the potatoes, carrots, courgette and peppers in a little olive oil, salt and pepper in a bowl. Spread on a baking tray. Arrange the marinated chicken on top and pour over the remaining marinade.