Honey Kissed Rosemary Sesame Chicken

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!

Course Appetizer, Main Course, Supper

Cuisine American

Keyword chicken legs, honey baked ham, honey sesame chicken, honey sesame wings, sesame crust

Servings 4

Author Wendy Perry

Ingredients

4 skin on breasts or leg quarters or favorite pieces
8 tablespoons honey
4 tablespoons butter, melted
2 tablespoons tamari or soy sauce
1 tablespoon fresh minced rosemary or 1 teaspoon dried
3 tablespoons sesame seeds*

Instructions

Preheat oven to 325.
Put chicken in shallow baking pan.
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!