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!

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement
  • 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.

  • 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.

Tips

Copyright (C) 2003 Kikkoman International Inc. All Rights Reserved.

Reviews (245)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/20/2008
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! Read More
(97)

Most helpful critical review

Rating: 3 stars
11/14/2004
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. Read More
(70)
328 Ratings
  • 5 star values: 241
  • 4 star values: 62
  • 3 star values: 20
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
03/20/2008
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! Read More
(97)
Rating: 5 stars
03/20/2008
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! Read More
(97)
Rating: 3 stars
11/14/2004
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. Read More
(70)
Advertisement
Rating: 5 stars
01/13/2011
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! Read More
(52)
Rating: 5 stars
05/27/2010
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. Read More
(32)
Rating: 5 stars
05/12/2008
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! Read More
(25)
Advertisement
Rating: 4 stars
02/15/2011
A Very good recipe with lots of flavors abounding. I added carrots and asparugus pieces (the asparagus a little later). I marinated the vegetables separately in zip lock bags for about 0ne hour before cooking. Additionally I cooked the chicken by itself for 10 minutes at 450' to seal the surface brown and crisp the skin and enable the balance of the cooking to be at 350' adding the vegetables after the 10 minutes at 450' and the asparagus after 20 minutes. Everything else was as specified in the recipe. A delicious and very moist bird. Read More
(20)
Rating: 5 stars
08/30/2010
Excellent recipe! I think this is the best roast chicken I've ever made. Great gravy too. Didn't change a thing. Read More
(20)
Rating: 5 stars
09/07/2010
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. Read More
(17)
Rating: 5 stars
07/27/2011
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!! Read More
(13)