RECIPE:Oven Roasted Chicken and Potatoes with Dashi Panko Topping

Baked on just one sheet pan, this savory roast chicken dish is perfect for the busy holiday season. With tender potatoes, succulent chicken, and a golden brown panko crust it’s sure to be a hit and can be easily scaled up to feed a crowd.

Servings: 3-4

Ingredients:

• 50g (⅓ cup) Gluten-Free “Panko” Rice Flakes (or panko breadcrumbs)
• 10g (¼ cup) fresh parsley, finely chopped (2.5g or ½ tsp if using dried)
• 1 Tbsp grated parmesan cheese
• 1 Tbsp olive oil
• 2 to 3 small potatoes (cut into wedges)
• ½ onion (cut into wedges)
• 300g (⅔ lb) chicken thigh(cut into bite-sized pieces)
• 30g (~2 Tbsp) Kan Koji Paste (Savory Salt Miso Paste) (or substitute with salt and pepper)
• 1 Tbsp mayonnaise (we recommend using Kewpie for extra richness)
• 1 tsp Katsuo (Bonito Skipjack Tuna) Dashi Powder (optional)
• ½ tsp of minced garlic

Instructions:

1. Preheat oven to 230°C/450°F and line a large sheet pan with parchment paper.
2. Combine Gluten-Free “Panko” Rice Flakes, parsley, and parmesan cheese in a small bowl. Add olive oil and mix well. Set aside.
3. Add the cut potatoes, onion and chicken to a large sealable bag with mayonnaise, garlic, Katsuo Dashi Powder (if using), and Kan Koji Paste. Seal and massage to coat. 
4. Spread the seasoned chicken and vegetables into an even layer on the lined sheet pan. Sprinkle with the panko mixture.
5. Bake for 30 mins or until chicken is fully cooked and potatoes are fork tender. Cover with foil while baking if it begins to become overly brown.