I wrote about this Roast Chicken in the Atlanta Journal-Constitution. I loved how it became a big hit with readers. Truth is, whenever I make and share this recipe, people rave about it. I think it’s because so many love the complex, textured, umami taste of Everything Bagel Seasoning. I also think this chicken just looks so damn good when you pull it out of the oven. The caramelized crust is crispy, big in flavor and impressive to look at in the pan.

I first created this roast chicken recipe to replicate my memory of a beloved Chinese chicken dish at Foo Chows in NYC. I have morphed it over the years to include caraway and poppy seeds and dried onion to add complexity to the crust. It’s a simple, throw-together supper for roast chicken lovers and Everything Bagel Seasoning zealots alike.

Serve with my Greek Yogurt Biscuits to sop up the jus in the bottom of the pan.

Update: SERVING SIZE: 4-6 PREP TIME: mins COOKING TIME: mins

Ingredients

• ⅓ cup reduced-sodium tamari sauce (or soy)

• 2 tablespoons toasted sesame oil

• 1 tablespoon sesame seeds

• 1 teaspoon poppy seeds

• 1 tablespoon caraway seeds

• 1½ tablespoons dried minced onion

• 5 cloves garlic, minced

• 1 tablespoon freshly cracked black pepper

• 1 3-4 lbs. whole chicken

• 1 teaspoon salt

• 1½ cups cubed potatoes, skin-on

• 1½ cups roughly chopped carrots, skin-on

• 1½ cups frozen pearl onions

• ¼ cup low-sodium chicken broth

• 2 tablespoons coarsely chopped parsley or dill

Directions

1. Preheat the oven to 425°F. Place the top rack in the center of the oven.

2. In a small bowl, whisk together the soy sauce, oil, sesame, caraway and poppy seeds, dried onion, garlic and black pepper. Set aside.

3. Pat the chicken dry with a paper towel. Sprinkle evenly with the salt. Tie the legs together with cotton kitchen string over the breast. Twist the wing tips under the back.

4. Place the chicken in a 9- x 13-inch baking dish.

5. Scatter the potatoes, carrots and onions around the chicken. Pour the soy-seed mixture over the chicken and vegetables. Add the broth to the pan.

6. Roast for 1 hour 15 minutes or until a thermometer inserted in the thighs reads 175°F. Baste the chicken and vegetables with the drippings 1-2 times. Loosely cover with foil after 40 minutes so the seeded crust doesn’t burn.

7. Remove the chicken from oven. Cover with the foil. Let rest in the baking dish 5-10 minutes.

8. Sprinkle the vegetables with the herbs before serving.

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