Japanese Style Roasted Chicken
Season the chicken with "REGULAR SOY SAUCE" and ginger. When you eat, dip into the remaining sauce to add taste.
PREPARATION
- Season chicken thigh with salt and pepper.
- Cut carrot in 1cm wide rounds. Halve zucchinis, and cut each of them in half, lengthwise. Chop potatoes with skin into 4 pieces, lengthwise.
- Combine A. Pre-heat an oven to 230°C. Cover a baking pan with parchment paper, and place STEP1 and STEP2 in the pan. Sprinkle salt and pepper on STEP2.
- Roast for 30-40 minutes in the oven. Using a brush, apply olive oil and A made in STEP3 4-5 times while roasting.
| Servings | 4 servings |
|---|---|
| Cooking Time | 50 mins |
| Calories (1 serving) | 477 Calories |
| Sodium (1 serving) | 4.3 g |
Ingredients
4 pieces Chicken thigh
1 piece Carrot
2 pcs Zucchinis
2 pcs (300g) Potatoes
as needed Olive oil
Ａ
100ml REGULAR SOY SAUCE
2 cloves Ginger (grated)
4 tablespoons Sugar
PREPARATION
- Season chicken thigh with salt and pepper.
- Cut carrot in 1cm wide rounds. Halve zucchinis, and cut each of them in half, lengthwise. Chop potatoes with skin into 4 pieces, lengthwise.
- Combine A. Pre-heat an oven to 230°C. Cover a baking pan with parchment paper, and place STEP1 and STEP2 in the pan. Sprinkle salt and pepper on STEP2.
- Roast for 30-40 minutes in the oven. Using a brush, apply olive oil and A made in STEP3 4-5 times while roasting.
