Sesame Ginger Roasted Chicken and Carrots

mydigitalkitchen.ca

Matthew MacDonald

1 lb (4) chicken thighs, bone in, skin on

Kosher salt and black pepper

2 tablespoons sesame oil, divided

1 lb rainbow carrots, washed and chopped into 3 sections

2 tablespoons organic soy sauce

2 tablespoons sriracha hot sauce

2 tablespoons rice vinegar, unseasoned

1 tablespoon raw honey

1 tablespoon minced ginger

2 to 3 scallions, chopped

1 tablespoon sesame seeds (for topping)

Directions at mydigitalkitchen.ca

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