Friday, January 14, 2011

Roasted Herb Chicken

1 large onion thinly sliced
1/3 low sodium Kikkoman soy sauce
3 tbsp olive oil
2 tbsp red wine
2 cloves of garlic, pressed
1 tsp oregano leaves
1 tsp crushed
3/4 tsp pepper
1 young chicken

Preheat oven to 375. Line a 9x13 pan with foil. Line the pan with sliced onion. Place the chicken breast up in the foil lined pan. Mix the top seven ingredients and brush the chicken. Cook for 1 hour and 15 minutes. Let stand for 10 minutes before carving.

If you plan to make chicken and dumplings, clean all chicken off the bones after carving and set it aside.

(Inspired by Roasted Herb Chicken & Potatoes at

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