Sesame Roasted Chicken
Mains
/

Sesame Roasted Chicken

With this recipe, all you have to do is simply roast a chicken and let the sauce do the talking. Serve it with greens and roast potatoes or short grain brown rice.
Save To My Favourites

All products on this page have been selected by our editorial team, however we may make commission on some products.

Serves
4
Total Time
1 Hour 30 Minutes
Ingredients
1 whole chicken (1.8kg), at room temperature
4-5 tbsp of toasted sesame oil
4 tbsp of sunflower oil
1 tbsp of white sesame seeds
1 tbsp of black sesame seeds, optional
1 tsp of dried chilli flakes
1 spring onion, finely sliced at an angle
2 red onions, sliced into wedges
1.5 whole garlic, cloves divided, skins left on, half smashed once
1-2 whole red chillis, sliced lengthways
2 limes, sliced into quarters
Salt
To Serve
Saucy Peanut Salsa
Method
Step 1

Preheat the oven to 190°C degrees fan and grease a large baking tray. Add the chicken and season generously with salt, dried chilli, 2 tablespoons of sunflower oil and 3 tablespoons of sesame oil. Stuff the bird’s cavity with most of the lime wedges and the smashed garlic. Add the rest of the lime on top of the chicken and roast in the middle of the oven for 25 minutes. Then remove and turn the chicken upside down placing the lime back on top.

Step 2

Dress the onion wedges, sliced chilli and garlic in the remaining sunflower oil and season. Place around the chicken and place back into the oven for 25 minutes. Remove any of the veg that seems soft and cooked.

Step 3

Carefully turn chicken back to breast facing up and drizzle over leftover sesame oil mixing everything around the pan. Squish some of the lime slices on top of the chicken. Roast for another 15 minutes or until the top is golden and one of the legs seems like it could easily tear away. Remove and cover with foil and leave to rest for 10 minutes before slicing.

Step 4

Serve with the sesame seeds, spring onion on top and Peanut Salsa on the side. Also great with some roast potatoes and wilted pak choi.

Recipe courtesy of chef Nina Parker. For more recipes and inspiration you can follow Nina on Instagram or sign up to her newsletter via her website. You can also shop her range of chilli oils here, including the Peanut Salsa used in this recipe.

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily