Eurasian Roasted Chicken - cooking recipe

Ingredients

3 1/2 - 4 lbs roasting chickens
1/4 cup Kikkoman soy sauce
3 tablespoons Burgundy wine
3 tablespoons olive oil
2 garlic cloves, pressed
1 1/2 teaspoons dried marjoram, crumbled
3/4 teaspoon pepper

Preparation

Discard giblets and neck from chicken or save for broth.
Rinse chicken under cold running water, drain, pat dry.
Place breast side up in a shallow roasting pan.
Blend remaining 6 ingredients, brush cavity and skin thoroughly with mixture.
Roast in 375 degree oven 1 1/4 hours or until a meat thermometer inserted into the thickest part of the meat but not touching bone registers 180 degrees, brushing with marinade every 30 minutes.
Remove and let stand 10 minutes before carving.