Ginger-Soy Roasted Chicken Recipe

Combine ginger, garlic, brown sugar, soy sauce, canola oil, and pepper in a bowl. Pour mixture over chicken, cover, and refrigerate for at least 4 hours.

Preheat oven to 350ºF. Remove chicken from the refrigerator 10 minutes before roasting.

Trim stalks of leeks and separate the leaves. Place leeks on a baking pan, making a bed. Drizzle with extra canola oil.

Place chicken on top of leeks. Roast, uncovered, for 40 to 50 minutes or until cooked through. (You can cover the chicken with foil during the last 8 to 10 minutes of cooking to prevent the skin from burning.)

Meanwhile, heat sesame oil in a frying pan over high heat. Fry asparagus for 2 minutes. Season to taste with salt and pepper.

Remove chicken from the oven, garnish with sesame seeds, and serve with asparagus.