1 yellow onion, thinly sliced
2 medium cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon chopped fresh ginger root
1 tablespoon distilled white vinegar
1 tablespoon sesame seeds
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons allspice
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried sage
Heat olive oil in a medium saucepan over medium heat. Add onion and garlic, and saute until oil is light brown.
In a medium bowl, whisk together olive oil, ginger, garlic, vinegar, sesame, salt, basil, rosemary, oregano, thyme, and rosemary. Pour over chicken mixture.
Bring the water to a rolling boil. Remove from heat, stir in sesame seeds, salt, rosemary, oregano, thyme, basil and rosemary.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in shallow baking dish. Pour mixture over chicken, and bake in preheated oven for 45 minutes. Turn chicken over and brush with remaining sesame seeds and basil. Bake for an additional 45 minutes.
Return chicken to oven and bake an additional 35 minutes. Reduce heat to low and continue baking for 15 minutes. Remove from oven. Sprinkle with rosemary and lemon zest. Serve chicken with yellow onion, ginger, garlic, olive oil, basil, rosemary, lemon zest and rosemary.