October 10, 2018
Dinner, Poultry, Chicken,
Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Microwave, Oven Bake, Steam, No Eggs, Non-Dairy, Whole Chicken more
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"From one of our national supermarkets free monthly magazine, June 2018."
Preheat oven to 210C and line a roasting pan with baking paper and place chicken skin-side up on prepared pan.
Combine hoisin and tamari with 2 tablespoon water in a small bowl and brush chicken with two-thirds of the marinade and bake for 25 minutes.
Remove pan from oven and brush with remaining marinade and scatter with sesame seed and bake for 15 to 20 minutes or until chicken is cooked through and juices run clear when thigh is pierced with a skewer.
Meanwhile, steam or microwave vegetable until tender and then drain and then transfer to a plate and drizzle with sesame oil.
Cut chicken into serving pieces and serve with vegetable and spring onion.
TIP - to save time use skin-on, bone in chicken thigh cutlets.
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