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1
Preheat the oven to 450F.
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2
Season the chicken pieces with salt and pepper, the garlic powder, and the Italian seasoning.
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3
Refrigerate while you make the sauce.
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4
Combine the onion, green onions, bell pepper, celery, and garlic on a rimmed baking sheet.
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5
Drizzle with the olive and sesame oils, season with salt and pepper, and toss.
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6
Roast until tender, about 10 minutes.
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7
Set aside to cool slightly.
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8
Reduce the oven temperature to 350F.
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9
Whisk the mustard, brown sugar, sesame seeds, and ginger together in a medium bowl.
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10
Stir in the warm vegetables and allow to sit for at least 30 minutes before using.
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11
Set half the sauce aside for serving.
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12
Heat a grill to medium-high.
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13
Grill the chicken pieces, flipping them once, until nicely marked, about 5 minutes per side.
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14
Transfer the chicken to a rimmed baking sheet, baste well with half of the sauce, and bake, basting frequently, until a meat thermometer inserted into the meat reads 165F, about 15 minutes.
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15
Serve with the reserved sauce and the potato salad.
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16
Preheat the oven to 375F.
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17
Put the potatoes on a baking sheet and drizzle with the olive oil.
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18
Season with salt and pepper to taste, the cayenne pepper, and the garlic powder.
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19
Roast until tender, about 35 minutes.
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20
Set aside to cool slightly.
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21
Combine the mayonnaise, mustard, relish, and 3 of the chopped eggs in a large bowl.
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22
Toss the potatoes with the dressing.
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23
Garnish with the remaining chopped egg, and a pinch of cayenne pepper for good measure.
