(from Godmommy Jen by way of the NY Times)
INGREDIENTS:
1/3 cup reduced-sodium soy sauce or tamari sauce (or, allergen-friendly, Worcestershire sauce)
2 tbsp. toasted sesame oil
2 tbsp. sesame seeds
1 tbsp. grated fresh ginger
4 cloves garlic, minced
1 3 1/2-to-4 lb. whole chicken
1 lb. new yellow or red potatoes, scrubbed and halved
1/3 cup reduced-sodium chicken broth (optional)
2 tbsp. coarsely chopped parsley (who cares.)
DIRECTIONS:
1. Preheat oven to 425. In a small bowl, whisk together soy sauce, 1 tbsp. sesame oil, sesame seeds, ginger, garlic, and 1tsp. freshly cracked black pepper. Set aside. Pat chicken dry, season with 1/4 tsp. salt. Fold legs up over breast and tie legs with 100% cotton kitchen string. Twist wing tips under back. *(I did none of those things ;-p
2. Heat 12-inch cast iron skillet over medium-high heat until very hot, 3 to 5 minutes. Add remaining sesame oil to skillet, heat 30 seconds. Place chicken breast side down in skillet, sear 3 minutes or until golden and crusty. Turn chicken over and sear 3 minutes more. Remove skillet from heat.
3. Scatter potatoes around chicken. Pour soy sauce mixture over chicken and potatoes. Roast 1 hour 15 minutes to 1 hour 30 minutes until thermometer inserted in thighs reads 175. STIR POTATOES AND SPOON SKILLET DRIPPINGS OVER CHICKEN ONCE OR TWICE DURING COOKING. (If sauce evaporates during roasting, add broth.) Remove skillet from oven, cover chicken, let rest 5 minutes. Sprinkle with parsley before serving (if you're fancy).
NOTES: This is my FAVORITE roast chicken recipe now!! The sauce is SO addicting and the chicken completely soaks it in, not to mention how delish the potatoes get from sitting in all the sauce and juice.
