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Roasted Spring Chicken with Teriyaki Sauce

Ingredients

Spring chicken 1 pc
Teriyaki sauce 3 tbsp.
Potato (Cut into small pieces) 6 pcs
Carrot (Cut into small pieces) 1 pc
Olive oil Moderate
 
Marinade
Japanese soy sauce 2 tbsp.
Dark soy sauce 1 tbsp.
Mirin 2 tbsp.
Cooking wine 1 tbsp.

Directions

  1. Wash and wipe the spring chicken, cut it at the breast position, press down and flatten the chicken body, add marinade to marinate for 1 hour or more.
  2. Mix the potato and carrot with olive oil and store for later use.
  3. Place an aluminium foil onto the metal tray, place the potato and carrot evenly, Place the spring chicken on top with skin facing up and spread with a layer of Teriyaki sauce.
  4. Place the metal tray into Digital Control Electric Oven NB-DT52, select 180℃ and set for 10 mins.
  5. When finished, take out the spring chicken and spread with another layer of Teriyaki sauce. Select 180℃ and set for 10 mins again.
  6. Lastly, take out the spring chicken and spread with another layer of Teriyaki sauce. Select 180℃ and set for 10 mins.

Tips

The recipe is designed based on Panasonic Digital Control Electric Oven NB-DT52.
The above recipe is for reference only. Please adjust the amount of ingredients and cooking time according to personal preferences and actual conditions.

Video

Related Products

Digital Control Electric Oven
NB-DT52