This recipe for Butter and Soy Sauce Roasted Chicken was inspired by my mother. When she would roast whole chicken for us when we were growing up, she would always use soy sauce to season her chicken instead of salt. I added the butter variation to the recipe to help keep the chicken moist. I used to just add butter on top, but I started making it into a marinade and coating the chicken and it helped develop the beautiful color and made easy basting.
This is one of my favorite roasted chicken marinades. I whisk the melted butter, soy sauce, and herbs together to make a marinade. I don’t always have time to let this sit on the chicken prior roasting, but it still comes out super flavorful and juicy.
Arrange the chicken in a baking dish/pan. I’ve made this on a baking sheet, but I like being able to spoon the juices out and baste the chicken to get more color on the skin. Coast the chicken in the marinade. If your chicken is very cold like mine was when I was making this (I just defrosted them from frozen in the microwave), the butter will seize up on you like in the picture below. I just make sure its evenly spread out across the top of the chicken and once it gets in the hot oven it will melt and coat the chicken.
Add a the water to the dish and then throw it in the oven. I’ve added water to my recipe because I found I didn’t have enough juice to keep basting as the chicken is roasting over time.
I baste the chicken every 8 minutes or so. That’s how you get the skin golden brown from the soy sauce. Sometimes if I don’t get quite the crispy skin we like, I crank the oven up to 425c for 5 minutes near the end. That usually does the trick.
I serve mine with mashed potatoes or rice. See my recipe on quick gluten free gravy that’s seen in the picture below.