Roast Chicken
A. When you have time
Ingredients (4 servings)
4 chicken breasts or legs (each approx. 200 g)
3 medium potatoes
2 carrots
200 ml Mye’s Japanese Dressing
- Preheat oven to 375 degrees.
- Place chicken and Mye’s Japanese Dressing in a sealable plastic bag and marinate overnight in the refrigerator.
- Peel potatoes and carrots and cut into bite-size pieces. Place carrots in the roasting pan, then place chicken and marinade on top. Roast in oven for 30 minutes. Turn chicken once midway through roasting. After 30 minutes, cover pan with aluminum foil and return to oven for further 30 minutes at the same temperature.
B. When you don’t have time
Ingredients (4 servings)
600 g chicken breast or leg
1 eggplant
1 zucchini
100 g mushrooms
150 ml Mye’s Japanese Dressing
- Cut chicken into bite-size pieces and place in bowl. Pour Mye’s Dressing over chicken and let sit for 10 minutes.Slice eggplant, zucchini and mushrooms in 5 mm slices.
- In a preheated frying pan, fry the chicken then add the eggplant, zucchini, mushrooms, and Mye’s Dressing used as the marinade. Extra oil is not required.
Both recipes A and B go well with rice, so serve on a single plate with a bed of rice for a one-dish meal.
