Pan-Roasted Chicken
Try out this easy-to-make recipe with its delectable Japanese-style flavor combination of soy sauce, mirin and olive oil.
25min+
643kcal
1600mg
- Nutrition facts are for one serving.
- Time to marinate is not included in the cooking time.
- The nutritional information is calculated for meat seasoned with 2 g (1/2 of a tsp / 0.1 oz.) of salt.
Ingredients(Servings: 2)
Directions
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Cut a slit into the chicken meat along the bone. Place the salt and grated garlic inside of the opening and then place the meat into a storage-use plastic bag. Add in (A) and set aside to marinate for about 15 minutes.
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Heat the olive oil in a fry pan over medium heat, pan-roast (1) skin-side down until golden. Flip over, and cover with a lid to steam-roast over low heat for about 15 minutes until cooked through.
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Remove the lid and turn the heat up to medium-high. Continue to roast while coating the chicken in the cooking liquids.
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Serve onto plates and garnish with watercress, cherry tomatoes and lemon wedges.
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