This dish for baked chicken is deceptively easy to make, requiring just five ingredients, but the results will surprise you. The secret is in the soy sauce, specifically Kikkoman. The chicken is tender and tasty, the skin is beautifully crisp and browned. Everything is covered in this sticky, sweet, salty, smoky magic that Kikkoman becomes in this dish. This is bound to become your new weeknight staple. *Adapted from a recipe by Isabel Antonino.
Easy Baked Chicken
Chicken legs, skin on, patted dry
Kikkoman naturally-brewed soy sauce
Slivers of garlic (optional)
Olive Oil (not extra virgin)
1. Squeeze some lemon juice onto the chicken legs and set aside for a few minutes while you preheat the oven to 350 degrees Celcius.
2. Pour some olive oil into a shallow oven-proof dish just to coat the surface. Place the chicken legs in the dish, without crowding, and pour more oil to cover all of the chicken. You can add the slivers of garlic at this point, if you wish, although it would be just fine if you choose to omit the garlic.
3. Spoon the Kikkoman unto each chicken leg, gently massaging the soy sauce into each piece on both sides, making sure it covers all of the chicken. You will be using approximately 2-3 teaspoons of soy sauce per chicken leg, and should have a better idea of how much to use (to taste) after you make this dish for the first time. Season with some cracked black pepper.
4. Bake the chicken in the hot oven, skin side down, for 10-15 minutes. Turn the chicken skin side up, and bake for another 10-15 minutes. At some point the oil will bubble and the soy sauce will caramelize, and you may want to lower the heat if this happens too quickly. The chicken is done as soon as some of the meat separates from the bone and the skin is nicely browned and crisp. Let rest for a few minutes before serving. Garnish with some chopped parsley if you wish.
P.S. Serve the chicken with Japanese Potato Salad for the win.
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