Sesame-Crusted Roast Chicken

⅓ cup reduced-sodium soy sauce or tamari sauce

2 Tbsp. toasted sesame oil

2 Tbsp. sesame seeds

1 Tbsp. grated fresh ginger

4 cloves garlic, minced

1 3½ to 4-lb. whole chicken

1 lb. new yellow or red potatoes, scrubbed and halved (quartered if large)

⅓ cup reduced-sodium chicken broth (optional)

2.Tbsp. coarsely chopped parsley

Directions

1. Preheat oven to 425°F. In a small bowl whisk together soy sauce, 1 Tbsp. of sesame oil, sesame seeds, ginger, garlic, and 1 tsp. freshly cracked black pepper; set aside. Pat chicken dry; season with ¼ tsp. salt. Fold legs up over breast. Tie legs together with 100% cotton kitchen string. Twist wing tips under back.

2. Heat a 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 the 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 the soy sauce mixture over chicken and potatoes. Roast 1 hour 15 minutes to 1 hour 30 minutes or until a thermometer inserted in the thighs registers 175°F, stirring potatoes and spooning the 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 potatoes with parsley before serving. Makes 6 servings.