I'm very pleased that this month's theme on Little Thumbs Up is Chicken! Yup, protein! Or else, I'll be baking cakes and killing my diet :)
I found these in my pantry.
Then I remembered Louiz@Princess Ribbon. She made roasted chicken which she marinated with Kikkoman soya sauce and Italian herbs. That's my opportunity to test her recipe as well as use the dried herbs which have been idle in my cupboard.
I used ordinary soya sauce, garlic, dried rosemary, thyme and smoked paprika to marinate the chicken legs. It would have been better marinated overnight but I only had about 2 hours. Then it was off into the oven for 45 minutes.
At first I thought that Italian herbs with soya sauce was kind of funny but I trust Louiz. Her simple marinades work and I have tried and loved her Rojak Roast Chicken.
The smell coming from the oven was really good. The chicken legs were nicely browned and once they were cool enough, I bit into one. Mmmm....juicy, salty, garlicky and aromatic. The smoked paprika didn't come through because I did not add enough.
So if you don't know what to do with your dried herbs, try this recipe. I'm pretty sure you will love it. Feel free to include your choice of ingredients (eg honey) because chances are it will come out smelling and tasting good. But remember, go easy on the mixed herbs, because too much will be overpowering.
Mixed Herbs and Soya Sauce Roasted Chicken
Recipe source : Inspired by Breathe a litte...Slow down
- 5 whole chicken legs
- 8 tablespoons light soya sauce
- 5 big cloves garlic, pounded
- 1 level tbsp dried rosemary
- 1 level tbsp dried thyme
- 1 heaped tbsp smoked paprika (or to taste)
1. Mix the marinade ingredients together.
2. Place chicken legs and marinade into a freezer bag and squish the bag to distribute the marinade evenly over the chicken legs.
3. Set aside in the fridge for at least 4 hours or overnight.
4. Before roasting, remove from fridge to come to room temperature.
5. Place chicken legs in a single layer, skin side down, on a lined baking tray.
6. Roast at 180C for 40-45 minutes, turning the chicken over (skin side up) after 20 minutes. Continue to roast and baste with pan juices every 10 minutes or so until chicken is fully cooked.