Recipe of the week

Pot roast lemon and thyme chicken

Pre-heat the oven to 200 degrees or gas mark 6. Boil the potatoes for 10 minutes then drain. Place the chicken into a large roasting tin then arrange the potatoes around the chicken. Mix the butter with the Teriyaki marinade and thyme leaves. Smear the butter all over the skin of the chicken, then pop the lemon and garlic into the cavity. Roast in the oven for 1hr 15 minutes, turning the potatoes regularly until lovely and crisp. Serve alongside your favourite vegetables.

Preparation time: 1h 30 mins
Per portion: 2780 kJ / 664 kcal

Ingredients for 4 portions:

> 1.5 kg whole chicken, washed and patted dry
> 1 garlic bulb, cut in half
> 50 g butter, softened
> 100 ml Kikkoman Teriyaki marinade
> 1 lemon, cut in half
> 1 tbsp. fresh thyme leaves
> 700 g potatoes, peeled and cut into large chunks

This recipe goes also well with Kikkoman Sukiyaki stir-fry sauce.

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