Photo: Pan-Roasted Chicken

Try out this easy-to-make recipe with its delectable Japanese-style flavor combination of soy sauce, mirin and olive oil.

Cooking time
25 minutes +
Calories
773kcal
Sodium
1.1g
  • Nutrition information is for one serving.
  • Time to marinate is not included in the cooking time. The nutritional information is calculated for meat seasoned with 2 g (0.4 of a tsp / 0.1 oz.) of salt.

Ingredients(Servings: 2)

2 pieces

a dash

1 tsp

1/2 Tbsp

as desired

as desired

as desired

(A)Sauce

2 Tbsp

2 Tbsp

1 Tbsp

Directions

  1. Cut a slit into the chicken meat along the bone. Place the salt and grated garlic inside of the opening and then into a storage-use plastic bag. Add in (A) and set aside to marinate for about 15 minutes.
  2. Heat the olive oil in a fry pan over medium heat, pan-roast (1) skin-side down until golden. Flip over, and steam-roast (cover with a lid) over low heat for about 15 minutes until cooked through.
  3. Remove the lid and turn the heat up to medium-high. Continue to roast while coating the chicken in the cooking liquids.
  4. Serve onto plates and garnish with the watercress, cherry tomatoes and lemon wedges.