Ingredients
| ¾ cup plus 1 tbsp |
Ponzu (Brown Label) |
| 1 tbsp |
chopped fresh rosemary |
| 2 cloves |
garlic, finely chopped |
| 2 tsp |
molasses |
| 1 tsp |
salt |
| ½ tsp |
ground black pepper |
| 1 |
chicken about 3 to 3½ pounds |
| 1 lb |
red potatoes, washed and cut into 1½ in. cubes |
| 1 medium |
onion cut into ½ - inch crescents |
| 1 |
bell pepper cut into ½ - inch slices |
| Instruction |
| 1. Combine Ponzu (Brown Label), rosemary, garlic, molasses, salt and pepper. |
| 2. Reserve ¼ cup for vegetables. |
| 3. Rinse and pat dry chicken, trim fat. |
| 4. Loosen skin around chicken breast and baste meat with Ponzu. |
| 5. Drizzle some Ponzu inside chicken. |
| 6. Place chicken in a 9x9-inch pan sprayed with non-stick cooking spray. |
| 7. Brush chicken with Ponzu. |
| 8. In a 9x13-inch baking pan sprayed with non-stick cooking spray combine potatoes, onion and bell pepper. |
| 9. Add reserved ¼ cup Ponzu and toss vegetables. |
| 10. Place chicken and vegetables in preheated 475-degree (F) oven and roast for 45 minutes or until chicken is done. |
| 11. Brush chicken with Ponzu 3 or 4 times during roasting. |
| 12. Remove from oven. |
| 13. Pour 1 tablespoon Ponzu over vegetables, toss and serve. |
| 14. Slice chicken and serve. |
HOME
