Chicken & Potato Twist

Make the glaze by combining the balsamic vinegar, honey, brown sugar, soy sauce, sesame seeds, and garlic cloves in a large resealable bag. Add the chicken to the bag and seal. Make sure that the chicken is well coated before putting it into the refrigerator to marinate for 2 hours.

Add a layer of rice to the bottom of a baking dish. Place one potato between two wooden spoons. Make incisions along the potato cutting down until the knife reaches the wooden spoon. Repeat with all potatoes. Fill the incisions with cheddar cheese.

Place a cooling rack on top of a baking sheet. Arrange the drumsticks on the cooling rack and bake for 20 minutes at 450 °F. When the chicken is ready, alternate placing potatoes and chicken around the layer of rice. Place a half tomato in the center of the baking dish. Bake for 20 minutes at 450 °F or until chicken and potatoes are cooked through. Sprinkle with salt and pepper to taste and enjoy!

Want stickier chicken? Place the leftover marinade in a small saucepan, uncovered. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes. After the chicken has cooked the second time for 20 minutes, use a pastry brush to brush the cooked marinade on the chicken. Sprinkle with sesame seeds and bake for another 10 minutes at 450 °F.