Yuzu Roast Chicken

Yuzu Roast Chicken

A stunning citrusy alternative to your Sunday roast.

  • Over 1 hour
  • Medium
  • Mains
  • 3-4 Servings


  • 4 Chicken Legs
  • 2 Garlic Cloves
  • 2 Tbsp Ginger
  • 25g Butter
  • 4 Tbsp Yutaka Yuzu
  • 2 Tbsp Yutaka Soy Sauce
  • 1 1/2 Tbsp Sesame Oil
  • 1/2 Tsp Caster Sugar
  • 1 Avocado
  • 100g Sugar Snap Peas
  • 3 Radishes
  • 3 Springs of Chives
  • 150g Red Cabbage
  • 1/2 Bunch Spring Onions
  • Yutaka Sesame Seeds to garnish


  1.  Mince the garlic and ginger. Chop the avocado, radishes, chives, spring onions and red cabbage.
  2. Mix together the ginger, garlic, butter, 1/2 the yuzu and 1/2 the soy sauce in a large bowl. Add the chicken and baste with the sauce. Cover and put in the fridge for an hour minimum.
  3. Preheat the oven to 180°C. Then place the chicken legs onto a baking tray and put in the oven for an hour- basting regularly with the marinade.
  4. Whilst the chicken is roasting, whisk the sesame oil and caster sugar with the remaining yuzu and soy sauce. Add the avocado, sugar snap peas, radishes, chives, red cabbage and toss thoroughly.
  5. Serve the chicken with the slaw and garnish with sesame seeds.

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