Combine all the ingredients, except the for the chicken, in a small bowl and whisk together.
Line a 9 x 13 baking dish with Aluminum foil for easy cleanup. Place chicken into the dish and pour the marinade over, coating the chicken evenly.
Cover and refrigerate for at least one hour and up to 24 hours, being sure to turn half way through to marinate evenly on both sides.
Preheat oven to 450 °F. Take the chicken out of the refrigerator and let it sit at room temperature for 30 mins. This will prevent the baking dish from cracking when being placed in the hot oven and ensure the chicken cooks evenly.
Roast chicken in the same dish for 35 to 40 minutes, or until the internal temperature reaches 165°F on a meat thermometer.
Remove the chicken from dish, garnish with sesame seeds and serve.