A deliberately simple, deeply savory roast: Japanese chicken 手羽元 coated with Lea & Perrins Worcestershire sauce, Momoya chopped garlic, olive oil and coarse black pepper, then cooked in the Panasonic Bistro until browned and juicy. Fresh lemon at the end cuts through the roasted garlic and dark Worcestershire flavor.
Ingredients
500g Chiken drumsticks
2 osaji Worchestershire sauce
1 1/2 osaji Momoya きざみにんにく / chopped garlic
1 osaji Olive oil
1 osaji Lemon juice
Salt
Preparation
1. Dry thoroughly. Pat every piece very dry with kitchen paper. This is important: wet chicken steams instead of browning.
2. Mix seasoning. Combine Worcestershire, Momoya garlic, olive oil and generous coarse black pepper in a bowl large enough for the chicken.
3. Coat. Add all 526g chicken and massage the mixture around the pieces. Spread the chopped garlic thinly rather than leaving large clumps.
4. Short rest. If convenient, leave 10–15 minutes. A long marinade is not needed.
Steps
- Pre-heat the oven to 200°C.
- Prepare black steel oven tray and cover with cooking paper.
- Add chicken evenly on the surface.
- Put the tray in the oven. Cook 10 minutes. Take out the tray and lower the temperature to 160°C. Put back in oven and cook for another 35 minutes.
