Sesame-Crusted Roast Chicken

So much crispier than grocery store rotisserie chicken and just as easy. It all happens in your cast iron skillet.
Photo by Diane H.
Adapted from google.com
Sesame-Crusted Roast Chicken
Photo by Diane H.
Adapted from google.com
Sesame-Crusted Roast Chicken

PREP TIME

20

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

Adapted from google.com

Ingredients

  • 1/3

    cup reduced-sodium soy sauce or tamari sauce

  • 2

    tablespoons toasted sesame oil

  • 2

    tablespoons sesame seeds

  • 1

    tablespoons fresh ginger, grated

  • 4

    cloves garlic, minced

  • 1

    (3 to 4 pound) whole chicken

  • 1

    pound new yellow or red potatoes, scrubbed and halved (quartered if large)

  • 1/3

    cup reduced-sodium chicken broth, optional

  • 2

    tablespoons parsley, coarsely chopped

Directions

Preheat oven to 425°F. In a small bowl whisk together soy sauce, 1 tablespoon of sesame oil, sesame seeds, ginger, garlic, and (1 teaspoon freshly chopped black pepper) set aside. Pat chicken dry; season with 1 teaspoon salt. Fold legs up over breast. Tie legs together with kitchen string. Twist wing tips under back. Heat a 12-inch cast iron skillet over medium high heat until very hot, 3 to 5 minute. Add remaining sesame oil to skillet; heat 30 seconds. place chicken breast side down in skillet; sear 3 minutes or until golden and crusty. Turn chicken over and sear 3 minutes more. Remove from heat. Scatter potatoes around chicken. Pour soy-sauce mixture over chicken and potatoes. Roast 1 hour 15 minutes to 1 hour 30 minutes or until a thermometer inserted in the thighs registers 175°F stirring potatoes and spooning the skillet drippings over chicken once or twice during cooking. If sauce evaporates during roasting, add broth. Remove chicken from oven. Cover chicken; let rest 5 minutes. Sprinkle potatoes with parsley before serving.

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