Holiday Roast Chicken With Rich Sauce

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Holiday Roast Chicken With Rich Sauce. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Holiday Roast Chicken With Rich Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Holiday Roast Chicken With Rich Sauce using 14 ingredients and 11 steps. Here is how you can achieve that.

We are a small family so I prepare chicken legs for us. A whole chicken is too much for us...

If you roast only chicken legs they will roast better thanks to the baking parchment. When you roast vegetables together the vegetables underneath will absorb the chicken's cooking juice and it will taste better.

You can do this with a frying pan.

I mix various ingredients to make the marinade so it has a deep flavour. Recipe by Peni-da

Ingredients and spices that need to be Make ready to make Holiday Roast Chicken With Rich Sauce:

1. 2 Bone-in chicken legs
2. 2 tbsp ☆ Dashi soy sauce (soy sauce premixed with dashi)
3. 2 tbsp ☆ Soy sauce
4. 1 tbsp ☆ Sake
5. 1 tbsp ☆ Mirin
6. 1 tbsp ☆ Honey
7. 1/2 tbsp ☆ Balsamic vinegar
8. 1/2 tbsp ☆Ketchup
9. 1/2 tbsp ☆ Oyster sauce
10. 1/2 clove ☆ Grated garlic
11. For the garnish (for example)
12. 100 grams Lotus root
13. 2 Potatoes
14. 1/2 head Broccoli

Instructions to make to make Holiday Roast Chicken With Rich Sauce

1. Mix all the ☆ ingredients together in a bowl.
2. Prick the back (not the skin side) of the chicken leg several times with a fork. Make an incision along the leg bone.
3. Put the chicken and the mixed ☆ ingredients into a resealable bag and chill in the fridge for 4 hours or overnight. ＊Turn over the bag occasionally to allow the marinade to permeate the chicken legs.
4. Pre-heat the oven to 230℃. Line the oven tray with parchment paper and arrange the chicken legs with the skin sides up. Roast for 10 minutes.
5. Flip over the chicken legs and roast for a further 20 minutes.
6. Meanwhile transfer the marinade from the bag into a sauce pan. Reduce the marinade over a low heat.
7. Turn over the chicken legs again and brush the reduced marinade evenly all over. Return to the oven to roast for a further 10 minutes. ＊Roasting time altogether is 40 minutes.
8. The shiny-looking chicken legs are now done.
9. ＊By the way...if you want to roast the vegetables together
10. Slice the lotus root and potatoes into 1-cm thickness and microwave at 600w for about 4 minutes. Microwave the broccoli for 2 minutes. ＊I use a Lukue silicon dish for doing this.
11. Arrange the vegetables from step 10 and chicken legs on an oven tray. Roast in an oven pre-heated to 230℃ with the skin sides up for 20 minutes and turn over to roast for a further 20 minutes. Brush the skin sides with the marinade and roast for a further 10 minutes.

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