This classic dish with a twist is glorious served with rice and a simple green salad. You’ll have plenty of leftovers to make another meal too. A finger licking mid-week meal or alternative Sunday roast, this maple and sesame roast chicken is a transeasonal classic.
Serves 4
Preparation Time: 5 minutes
Cooking Time: 1 hr 20 minutes
What You’ll Need:
- 2.2kg (4lb 7oz) large whole chicken
- 5cm (2in) root ginger
- 1 garlic bulb, halved
- 1 small red onion, peeled and halved
- 1tbsp olive oil
- 4tbsp maple syrup
- 1tsp ground cinnamon
- 1tbsp sesame seeds
What To Do:
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Season the chicken with salt and black pepper inside and out, stuff the cavity with the ginger, half the garlic and half the onion.
- Drizzle the skin with olive oil and put the chicken into a roasting tin lined with non-stick baking paper, along with the remaining garlic and onion. Roast for 1 hour, basting the chicken with its juices halfway through cooking.
- Meanwhile, mix the maple syrup with the cinnamon and sesame seeds in a small dish.
- After 50 minutes, remove the roasting tin from the oven and brush the glaze over the chicken.
- Place back in the oven for 10 minutes, then repeat twice more, roasting for 10 minutes each time or until the juices run clear when pierced and the skin is beautifully glazed.
- Remove from the oven and transfer the chicken to a carving board. Leave to rest for 10 minutes, loosely covered with foil, then carve.
Recipe from realfood.tesco.com