This recipe is an adaptation of my Sesame-Crusted Roast Chicken recipe I created for Better Homes & Gardens. It became wildly popular and was termed "Everything Bagel" because of the mix of ingredients I used to create a crust over the crispy skin while roasting. I have since tweaked the recipe a bit to add some new layers of flavor. I make this dish fairly regularly - both for weeknight dinners and special dinner parties. This is one of those recipes that once you master, you can make it your own, which I encourage you to do. I often serve this with my Greek Yogurt Biscuits to sop up the toasted sesame flavored chicken jus on the bottom of the cast iron pan. (drooling!)
- ⅓ cup reduced-sodium tamari sauce (or soy)
- 2 tablespoons toasted sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon caraway seeds
- 2 tablespoons sweet onion, minced
- 5 cloves garlic, minced
- 1 tablespoon freshly cracked black pepper
- 1 3½ lbs. whole chicken
- ½ teaspoon salt
- 1 lb. small new yellow or red potatoes, scrubbed and halved (quartered if large)
- 1 cup frozen pearl onions (optional)
- ⅓ cup reduced-sodium chicken broth, if needed
- 2 tablespoons coarsely chopped parsley
Preheat the oven to 425°F. Place the top rack in the center of the oven.
In a small bowl whisk together the tamari, 1 tablespoon of sesame oil, sesame seeds, caraway seeds, onion, garlic and black pepper. Set aside.
Pat the chicken dry with a paper towel. Sprinkle evenly with the salt. Fold the legs up over the breast and tie them together with 100% cotton kitchen string. Twist the wing tips under the back.
Heat a 12” cast iron skillet over medium-high heat until very hot, 3 to 5 minutes. Add the remaining tablespoons of sesame oil to the skillet. Let heat for 30 seconds. Place the chicken breast side down in the skillet. Sear for 3 minutes or until golden and crusty. Using tongs, turn the chicken over and sear for 3 minutes more. Take the skillet off the heat.
Scatter the potatoes (and onions if using) around the chicken. Pour the tamari mixture over the chicken and potatoes.
Roast for 1 hour 15 minutes to 1 hour 30 minutes or until a thermometer inserted in the thighs reads 175°F. Stir the potatoes and spoon the skillet drippings over the chicken once or twice during cooking. If the drippings reduce significantly during roasting, add the broth.
Remove the chicken from oven. Tent with aluminum foil. Let rest 5-8 minutes.
Sprinkle the potatoes with parsley right before serving.