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Sesame and Honey Baked Chicken

April 25, 2012
by Shannon Hepburn

Sesame and Honey Baked Chicken
  • Adapted from In a Vermont Kitchen by Amy Lyon & Lynne Andreen
  • 3½ - 4 pounds of chicken leg quarters (about 1 and ½ packages)
  • 3 tablespoons sesame oil, toasted or non-toasted, (I prefer toasted for a richer flavor)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup honey
  • ¼ cup dark rum
  • ¼ cup apple cider
  • 2 tablespoons sesame seeds, toasted (optional)
  • Preheat oven to 400 degrees.
  • Brush or rub the chicken quarters (may be left in one piece or you can cut and separate the thigh from the drumstick) with the oil and season with salt and pepper. Place the chicken in a shallow baking pan and bake for 25 minutes.
  • In a small bowl, whisk the honey, rum and cider together. Turn the chicken and pour the honey mixture evenly over the chicken pieces. Bake for another 15 minutes and then check for doneness.
  • Serve the chicken with a spoonful or two of the pan juices.
  • This would go well with quinoa, cous cous or brown rice and some wilted fresh spring greens like chard or young spinach, quickly steamed or sauteed in oil.
  • Makes 6 or so servings