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Goma Dare Roast Chicken with Maple Carrots

Sharon Lam
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4 people


Roast Chicken Thighs

  • 4 pcs Boneless skin-on chicken thighs about 250g each
  • 1/2 cup Mizkan Roasted Sesame Sauce Kin No Gomadare Nuts
  • Black pepper to taste

Pan Gravy (optional)

  • 2 tbsp corn flour
  • 2 tbsp water

Maple Carrots

  • 12 pcs dutch carrots
  • 2 tbsp olive oil
  • 2 tbsp real maple syrup
  • Salt and pepper to taste

To serve

  • Mixed salad to serve
  • Mizkan Roasted Sesame Sauce Salad dressing
  • Italian parsley to garnish


Roast Chicken Thighs

  • Pour Mizkan Roasted Sesame Sauce onto chicken thighs and allow to marinate for at least 30 minutes.
  • Transfer chicken to roasting tray and bake for 25 minutes or until juices runs clear in a preheated oven at 200C.
  • Once baked, transfer to serving plate and allow to rest for 5 minutes before serving. Save the pan juice for gravy.

Pan Gravy

  • Transfer the pan juice from the baking pan into a saucepan and bring it up to a simmer over medium heat.
  • Mix cornflour and water together to make slurry.
  • Drizzle slurry into simmering pan juice while stirring until it comes to the consistency you desire. You may not need to use all the slurry.

Maple Carrots

  • Peel the carrots and lay them out on a separate roasting pan.
  • Brush on the olive oil, season with salt and black pepper.
  • Roast in 200C preheated oven for 25 minutes. Same time as the chicken is done.
  • Remove from oven and brush on maple syrup, then return to oven placing it directly under the heat source for 2 minutes.

To Serve

  • Serve with roasted chicken, maple carrots, side salad, gravy, and Mizkan Roasted Sesame Sauce dressing. 
  • Garnish with chopped Italian parsley