I made this chicken for Shabbos, and everyone wanted doubles! They even ate up the onions and crispy sweet potatoes from the pan. Simple yet superb.
- Cook & Prep: 3 h
- Serving: 6
Make the Chicken
Preheat oven to 350 degrees Fahrenheit. Place the garlic on a large piece of foil. Cut off just the very top of the garlic head. Drizzle generously with olive oil and sprinkle with kosher salt. Fold foil over to create an envelope, sealing the top and sides well. Bake for 45 minutes or until soft.
Meanwhile, place the onion slices on the bottom of a roaster lined with Gefen Easy Baking Parchment Paper. Arrange the chicken thighs on top.
Take three cloves of baked soft garlic and mash them together with some of the olive oil. Carefully spread a little of this mixture under the skin of each piece of chicken.
Scatter the sweet potato cubes around the pan. Pour the sesame chicken sauce all over the chicken, taking care that everything is smothered in sauce. Add more if desired. Sprinkle all the chicken pieces with cornflake crumbs.
Cover and bake for an hour and a half. Remove from oven and uncover. Drizzle honey over the chicken pieces. Return to oven, uncovered and bake for an additional half hour.
Use the rest of the garlic as a spread on your bread or challah, or in any chicken, fish, or meat dish.