Asian-Inspired Roasted Chicken

Asian Inspired Chicken

So, what do I call this recipe? I don't know. "Asian-inspired Chicken" doesn't seem like the correct term, but if anyone has a better idea, I'm all ears! Srsly. Unoriginal and maybe inaccurate. But delicious, VERY delicious. 

Anyway, who doesn't like super simple meals with great flavor? This is a go-to recipe for me for a few reasons:

1) It is so simple and requires no fuss
2) I always have the necessary ingredients in my fridge (can substitute the chicken with turkey or pork)
3) It's delicious.

I'm sure this would also be good with slices of orange layered on top as well. (I just rarely have an orange laying around). 

If you are a planner and have a few extra minutes the night before or morning before you make this recipe, try marinading the chicken in the sauce. I bet the flavors will only further develop. Try it and let me know what you think!

~1.25 pound chicken (I used 3 legs and 3 drums)
3 tablespoons coconut aminos
1 packed teaspoon chopped fresh ginger
1 teaspoon finely chopped garlic
1/4 teaspoon salt
1 teaspoon sesame seeds
1/2 sliced red onion (you could also use yellow!)

1. Preheat the oven to 350 degrees with your cast iron pan (or metal pan if you don't have cast iron).
2. Mix the coconut aminos, ginger, garlic, salt, and sesame seeds in a small bowl.
3. Pull the pan out of the oven and place the chicken on it. Pour on the sauce and layer on the onions.
4. Place the pan back in the oven for 25-30 minutes until the chicken reaches 155 degrees. 
5. Once your chicken reaches to that point, place the pan in the broiler for 5-7 minutes until the chicken reaches 165 degrees and the top is nice and crispy.

VOILA. Eat up!

Chicken Asian Inspired