Ingredients
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4
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3
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2
-
2
-
2
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2
-
1
-
-
-
-
-
-
-
-
Directions
Roasted Rosemary Chicken with Lemon/Soy Sauce,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.,I did not use a whole chicken only boneless, skinless chicken breast and wings for the hubby. Put the chicken and marinade in a ziploc bag and refrigerated for a couple of hours. Laid lemon slices over the breasts and wings then baked. Very good and will make again when I have a whole chicken. Made and reviewed for Susie D’s World Tour.,Wonderful! I followed the recipe exactly (except doubling the garlic) and just loved the flavor of the marinade. It deeply infused the chicken. DH complained about the lack of “sauce” (everything, in his mind, requires gravy) so next time I’ll use the leftover marinade and make a gravy with the pan drippings. Then all of us will be super happy! Thanks for posting! Made for SWT 2018, Team Incredibles.
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Steps
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1
Done
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Remove and Discard Giblets and Neck from Chicken. |
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2
Done
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Rinse Chicken Under Cold Running Water; Drain Well and Pat Dry. |
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3
Done
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Place Chicken Breast Side Up, on Rack in Shallow Roasting Pan. |
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4
Done
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Blend Soy Sauce, Lemon Juice, Oil, Rosemary and Garlic. |
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5
Done
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Brush Chicken Cavity and Skin Thoroughly With Mixture, Then Place Lemon Halves in Cavity. |
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6
Done
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Roast at 350 For 1 Hour and 45 Minutes, or Until Meat Thermometer Inserted Into Thickest Part of Thigh Registers 185, Brushing With Soy/Lemon Mixture Every 30 Minutes. |
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7
Done
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Remove Chicken from Oven and Let Stand 10 Minutes Before Carving. |
