Home Cooks > Recipes > Eurasian Roasted Chicken
Yield: Yield: 4 servings
3 to 3-1/2-pound broiler-fryer chicken
1/4 cup Kikkoman Soy Sauce
3 tablespoons burgundy wine
3 tablespoons olive oil
2 cloves garlic, pressed
1-1/2 teaspoons dried marjoram leaves, crumbled
3/4 teaspoon black pepper
- Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry. Place chicken, breast side up, in shallow roasting pan.
- Blend soy sauce, wine, olive oil, garlic, marjoram and pepper; brush cavity and skin thoroughly with mixture.
- Roast in 350°F. oven 1 hour and 30 minutes, or until chicken is tender, brushing with soy sauce mixture every 30 minutes.
- Remove chicken and let stand 10 minutes before carving. Total Carbohydrates Per Serving: 1 gram