Lemon soy chicken tray bake recipe

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  • Serves 4
  • 2 hrs 25 mins to prepare and 1 hr 30 mins to cook
  • 580 calories / serving
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tray bake 2 (h)

kikkoman soy sauce resize 1Marinade 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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  • Ingredients

  • 8 chicken thighs, boneless and skin on
  • 4tbs Kikkoman Soy Sauce
  • juice and zest of 1 lemon
  • 1tbs caster sugar
  • 1 onion finely diced
  • 2 cloves garlic crushed
  • 1tbs rosemary, very finely chopped
  • 50g (2oz) breadcrumbs
  • 400g maris piper potatoes, peeled quartered
  • 2 red onions, peeled and quartered
  • black pepper
  • 2tbs olive oil
  • parsley, to garnish
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  • Energy 2447kj 580kcal 29%
  • Fat 15g 21%
  • Saturates 3g 15%
  • Sugars 12g 13%
  • Salt 2.8g 47%

of the reference intake
Carbohydrate 41.5g Protein 72.2g Fibre 4.3g

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