2 hours OR LESS

Marukan Oven Roasted Ponzu Chicken

2 hours
4 Servings
1 Tbsp
Fresh Rosemary, chopped
2 Cloves
Garlic, finely chopped
2 tsp
Molasses
1 tsp
Salt
1/2 tsp
Ground Black Pepper
1
Whole Chicken (about 3 to 3 1/2 Lbs.)
1 Lb.
Red Potatoes, washed and cut into 1 1/2" cubes
1
Medium Onion, cut into 1/2" crescents
1
Bell Pepper, cut into 1/2" slices

INSTRUCTIONS

Combine 1/4 cup of Ponzu (Brown Label), rosemary, garlic, molasses, salt and pepper.

Reserve 1/4 cup for vegetables.

Rinse and pat dry chicken, trim fat.

Loosen skin around chicken breast and baste meat with 1/4 cup of Ponzu.

Drizzle some Ponzu inside chicken.

Place chicken in a 9×9-inch pan sprayed with non-stick cooking spray.

Brush chicken with Ponzu.

In a 9×13-inch baking pan sprayed with non-stick cooking spray combine potatoes, onion and bell pepper.

Add reserved 1/4 cup Ponzu and toss vegetables.

Place chicken and vegetables in preheated 475-degree (F) oven and roast for 45 minutes or until chicken is done.

Brush chicken with Ponzu 3 or 4 times during roasting.

Remove from oven.

Pour 1 tablespoon Ponzu over vegetables, toss and serve.

Slice chicken and serve.

 

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