Lemon soy chicken tray bake

An easy all-in-one family dish

• Preparation: 25 mins
• Cooking: 90 mins
• Serves: 4

What you need:

• 8 chicken thighs, boneless and skin on
• 4 tbs Kikkoman Soy Sauce
• juice and zest of 1 lemon
• 1 tbs caster sugar
• 1 onion finely diced
• 2 cloves garlic crushed
• 1 tbs rosemary, very finely chopped
• 50g breadcrumbs
• 400g maris piper potatoes, peeled quartered
• 2 red onions, peeled and quartered
• 1 lemon, halved
• 1 head garlic, halved horizontally
• Black pepper
• 2 tbs olive oil
• Parsley, to garnish

What you do:

1. Marinade the chicken thighs in the Kikkoman Soy Sauce, lemon juice, zest and sugar for at least two hours.
2. 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, use a cocktail stick to secure stuffing.
3. 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 200c/180 fan/gas mark 6 for 1hr. 20 mins. Before the end of cooking, scatter over any remaining breadcrumbs, and return to the oven until golden. Garnish with some flat leaf parsley and squeeze over the juice from the roasted lemons and serve

Cook's tip:

Use your favourite herbs in place of rosemary if you wish

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