Roast Chicken w/ Ginger, Mushrooms & Sesame Seeds

Ginger Sesame Baked Chicken w/ Mushrooms

Roast Chicken w/ Ginger, Mushrooms & Sesame Seeds

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Course: Main Course
Cuisine: Japanese
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 230kcal


  • 1/2 cup Mirin
  • 2 tbsp Soy Sauce
  • 10 Cremini Mushrooms Stemmed
  • 2 tbsp Ginger Root Whizzed or Grated
  • 1 lb Chicken Breast (Bone-in & Skin-on)
  • 1 tbsp Sesame Seeds


  • Preheat the oven to 350 Deg F
  • De-stem the mushrooms and then wash and pat dry with a paper towel. Whizz (or peel & grate) the ginger root. Add the Mirin, Tamari & Ginger to a baking dish. Place the Chicken Breast with the skin side down. Surround the Chicken with the mushrooms.
  • Cover the baking dish with aluminum foil and place into the oven. Bake until the chicken is cooked throughout (internal temperature 165 Deg F).
  • Remove the cover and allow Chicken to rest for 3 minutes before serving. Serve along with cooked rice and add sesame seeds as a garnish.


Calories: 230kcal | Carbohydrates: 16g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 789mg | Potassium: 467mg | Fiber: 1g | Sugar: 8g | Vitamin A: 75IU | Calcium: 38mg | Iron: 1mg
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Adapted from “Asian baked chicken with shiitake mushrooms & mirin” found within Feeding the Whole Family by Cynthia Lair