Open Sesame Roast Chicken and Veggies
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 2 chicken breasts, with bones and skin
- 2 cups water
- 1⁄2 cup brown sugar
- 1⁄2 cup salt
- 1 teaspoon coarse black pepper
- 3 large potatoes, cubed
- 1 cup broccoli floret
- 1 cup yellow onion, sliced
- 1⁄4 cup sesame oil
- 1⁄2 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 2 tablespoons garlic, minced
directions
- Preheat oven to 425 degrees.
- Dissolve brown sugar and salt into the water by heating. Cool water down to room temperature and add chicken, let brine for at least 2 hours in the fridge.
- Whisk together sesame oil, soy sauce, honey, lime juice and garlic.
- Remove chicken from the brine and shake off excess moisture. Dip chicken breasts into the sesame oil mixture and set aside.
- Add potatoes, broccoli and onion to the sesame mixture and coat thoroughly. Pour all into a casserole dish and top with chicken. Pour any extra sesame mixture over the top of the chicken.
- Cover with foil and bake 40 minutes.
- Remove foil, baste if desired. There will be excess moisture in the bottom of the casserole dish.
- Lower heat to 350 degrees and bake 10-15 minutes more, or until the skin of the chicken is crispy.
- Plate the meat and veggies and pour juices from the bottom of the casserole dish on top.
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RECIPE SUBMITTED BY
stonecoldcrazy
Midvale, 72