Roasted Herb Chicken and Potatoes

Roasted Herb Chicken and Potatoes


"Arrange the potatoes, onions, and whole chicken in a pan, season with a piquant Kikkoman Soy Sauce mixture, and let the oven do the rest!"


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Original recipe yields 6 servings


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  1. Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.
  2. Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.
  3. Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.


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  1. 265 Ratings


This was very good. Even my kids liked it! The only thing I did differently was cover it with foil the last 30 minutes so that it stayed juicy. Delicious!

This was pretty good. I liked the flavor of the marinade on the chicken, but didn't care for how the potatoes came out. If I use this recipe again in the future, I would skip the potatoes, stuff...

I cooked this for my boyfriend's family for Christmas dinner. I made a minor adjustment by taking the potatoes away from the recipe, since I was already making mash potatoes. I also used the rem...