Roast Soy and Butter Chicken

Name: Roast Soy and Butter Chicken
Cuisine: Japanese
Ingredients: 8 chicken joints or thighs (about 2 kg/4½ lb), ideally corn-fed; 8 chicken joints or thighs (about 2 kg/4½ lb), ideally corn-fed; 8 chicken joints or thighs (about 2 kg/4½ lb), ideally corn-fed; 1.2 kg (2½ lb) roasting potatoes (such as Maris Piper or King Edwards); 1.2 kg (2½ lb) roasting potatoes (such as Maris Piper or King Edwards); 1.2 kg (2½ lb) roasting potatoes (such as Maris Piper or King Edwards); ¾ tbsp plain (all-purpose) flour; Maldon sea salt flakes, to taste; 4 lemon wedges, to serve; generous sprinkle of micro coriander (micro cilantro), to garnish; generous sprinkle of micro coriander (micro cilantro), to garnish; 160 g (5¾ oz/¾ cup) unsalted butter, melted; 120 ml (4 fl oz/½ cup) soy sauce; 80 ml (3 fl oz/⅓ cup) Frank’s Original Hot Chilli Sauce; 3-4 garlic cloves, crushed; 1½ chicken stock cubes, crushed

Chicken in Soy, Butter and Spicy Chilli Sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

An all-in-one roast chicken dish using soy sauce, butter and chilli sauce – the roast potatoes soak up all the delicious chicken drippings and marinade. This is another great use of soy sauce to bring out umami in your kitchen.

Ingredients

8 chicken joints or thighs (about 2 kg/4½ lb), ideally corn-fed

Asia
Japan
Main course

Method

Prepare the marinade – mix all the marinade ingredients together in a bowl. Add the chicken joints, making sure you cover them completely, and marinade for at least 1 hour at room temperature and up to 24 hours in the fridge.
When ready to start cooking, preheat the oven to 200°C/400