Eurasian Roasted Chicken

  • Servings: 4
  • Rating:


  • 3 to 3-1/2-pound broiler-fryer chicken
  • 1/4 cup Kikkoman Soy Sauce
  • 3 tablespoons burgundy wine
  • 3 tablespoons olive oil
  • 2 cloves garlic, pressed
  • 1-1/2 teaspoons dried marjoram leaves, crumbled
  • 3/4 teaspoon black pepper


Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry. Place chicken, breast side up, in shallow roasting pan.

Blend soy sauce, wine, olive oil, garlic, marjoram and pepper; brush cavity and skin thoroughly with mixture.

Roast in 350°F. oven 1 hour and 30 minutes, or until chicken is tender, brushing with soy sauce mixture every 30 minutes.

Remove chicken and let stand 10 minutes before carving.