Roasted chicken with a delicious sesame seed coating
|3 lbs.||Chicken Parts|
|2 tsps.||Seasoned Salt|
|3 Tbsps.||Sesame Seeds|
|1/8 cup||Margarine, consumed|
|1/8 cup||Margarine, left over|
Rinse the Chicken Parts under cold water, drain and pat dry with paper towels. Combine the Seasoned Salt, Pepper and Sesame Seeds in a shaker.
Preheat the oven to 425°F.
Place the chicken skin side up on waxed paper or a non-stick cookie sheet. Shake half of the spice mixture all over the chicken and pat into place. Using a sifter, dust with Flour and let sit 5 minutes or more for the flour to adhere. Meanwhile, grease the bottom of an oven safe pan large enough to hold the chicken with no more than half of the Margarine. Lay the floured skin side of the chicken on the bottom of the pan. Shake the remaining spice mixture over the chicken, pat into place, dust with flour, and let sit 5 minutes or more.
Melt the remaining margarine and drizzle it over all the chicken parts.
Roast for 30 minutes, turn and roast an additional 20-25 minutes.
You may have noticed I always use butter instead of margarine. However, butter will not work with this recipe as it will burn at such a high oven temperature.
Nutritional information is based on Chicken Parts being a mix of breasts, legs, thighs and wings in equal numbers.
Oven Sesame Wings - Roasted chicken wings with a delicious sesame seed coating
Source: Donna Clement, wife of Ken Franklin, a friend from my AT&T days.
Nutrition Facts per Serving:
27g Fat (68.3% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
0 Other Carbohydrates.
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