Chicken Adobo Roast

This may just look like an ordinary roasted chicken but it is actually a simple way of cooking adobo flavored roasted chicken without the fuss.

• 1 half of a whole chicken (save the other half for another use or double the recipe to use on both halves)
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. Light soy sauce
• 2 TBS vinegar
• 1 tsp. Kikkoman Aji-Mirin Sweet Cooking Rice Wine Seasoning or sherry (optional)
• 2 cloves garlic smashed and minced fine

Wash the chicken and put in a glass baking dish or roasting pan. Mix the seasoning in a small bowl. Pour and spread and rub the seasoning mixture thoroughly on the skin and the underside of the chicken and let stand for at least 30 minutes covered in the refrigerator. Turn the chicken over and over in the vinegar seasoning to get the vinegar mixture well on the chicken before baking. With the vinegar and seasonings still in the pan, arrange the chicken with the skin side up and tightly cover the pan with aluminum foil.

Preheat oven to 375° F. Bake the chicken covered with aluminum foil for 1 hour. Carefully remove the aluminum foil and continue baking for another 30 to 45 minutes. Baste the skin with the juice every so often. The skin should be reddish brown from the soy sauce when done. It is done when a thermometer registers 160° F at the thickest part.

Tip: I used dark soy sauce in this recipe but you can use light soy sauce that may result in lighter color when done but will still be good.

If using one whole chicken split in half, use one recipe of marinade for each half.