Marinade the chicken thighs in the Kikkoman Soy Sauce, lemon juice, zest and sugar for at least two hours. Fry the onion and garlic with some oil for around 5 mins until softened, add the rosemary and breadcrumbs.
Remove the chicken from the marinade and shake off the excess, reserve the marinade for basting. Open out the thighs with a sharp knife and stuff with the breadcrumbs and rosemary, using a cocktail stick to secure stuffing.
Par boil the potatoes for 5 mins and add to a roasting tray along with the chicken, red onion, squeezed lemon halves and garlic, then season with pepper.
Drizzle over some olive oil and bake in an oven set at 200°C/180°F/Gas Mark 6 for 1hr 20mins. Before the end of cooking, scatter over any remaining breadcrumbs, and return to the oven until golden. Cut into a thick portion and check that it is cooked through, with no pink showing. Garnish with some flat leaf parsley and squeeze over the juice from the roasted lemons and serve.
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