I love simple recipes that have few ingredients and are usually on most pantry shelves… that don’t necessitate a trip to the grocery store. This is one of those. It is adapted from a recipe I made often years ago… from a cookbook that I don’t even remember. I tweaked it and added rosemary and sesame seeds. This sauce is so delish you’ll want to have some toasted garlic bread for dip’n. Enjoy!
Servings 4
Author Wendy Perry
Ingredients
4skin on breasts or leg quarters or favorite pieces
Combine honey, butter, soy sauce and rosemary. Pour over chicken.
Sprinkle half the seeds (or Asian Sprinkle) over top of chicken. Bake for about 45 minutes. Baste every 15 minutes. It's not necessary, but I turn after top side is browned and sprinkle the remaining seeds on the other side to brown that side too!
Notes
* I am a big fan of Savory Spice Shop and use their salt free Asian Sprinkle, but just sesame seeds work great! Just don’t skip them. They are really what makes this chicken so toasty and tasty. I shop at Savory Raleigh, but they have locations across America! Find one. And if you go to the Raleigh shop, tell them I sent you.