Sesame Honey Roasted Chicken is a moist, whole roasted chicken with a spiced soy and honey glaze. Finish with a dusting of toasted sesame seeds for extra crunch and flavor. This recipe makes two! Perfect to serve one now and reserve one for later.
There is something about a whole roasted chicken that just gets my mouth watering. And two whole roasted chickens…well there are just no words!
This recipe might looks fancy, but these may be the easiest and most flavorful whole chickens you ever make. The slow roasting at 350 degrees, then raising the oven temperature at the end leaves the chicken moist and juicy. When I made this the first time, I had a lot less pan drippings than I usually have. I admit I was concerned until I cut into the chicken and found all the juices. They were where we want them…in the chicken! Amazing! And that crisp, crackling skin all covered with glaze looks so good you will be tempted to pick at it (I did)!
This recipe can be cut in half to make only one chicken if you like. I always make two (while I’m at it) and use the second tasty chicken to make chicken salad or soup. But there is so much flavor packed into this chicken your family might eat both of them as is!
Note* Because soy sauce has a lot of sodium I do not salt the chicken before it goes in the oven. If you are using lite soy sauce, you may want to add additional salt.
Recipe is adapted from Food Network Magazine, April 2016
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Sesame Honey Roasted Chicken
Ingredients
- 6 pounds roasting chickens 2 (3 pounds each), giblets removed
- 1 tbsp vegetable oil
- 1/2 tasp black pepper
- 1-1/2 tsp coriander
- 1 tsp Chinese five-spice powder
- 1/2 cup honey
- 1/2 cup soy sauce
- 2 tbsp toasted sesame oil
- salt and pepper
- 1 tbsp toasted sesame seeds for garnish optional
- 1 tbsp fresh snipped parsley optional
Instructions
- 30 minutes before roasting, bring chickens to room temperature. Preheat the oven to 350 degrees. Grease or line baking sheet with parchment paper.
- Combine the vegetable oil,pepper,coriander and five-spice powder in a small bowl. Rub all over the chickens including the cavity.
- Tie the legs together with twine and tuck the wings under the body. Arrange the chicken breast-side up on a rack set in a rimmed baking sheet or shallow roasting pan. Leave space between the chickens. Roast until the skin is golden and the skin is crisp, about 1 hour.
- In a small bowl, whisk honey, soy sauce and sesame oil.
- Increase the oven temperature to 400 degrees. Brush the chickens with half of the glaze, including the underside. Continue roasting for 10 minutes. Brush the chickens with the rest of the glaze. Roasted for 10 more minutes or until a thermometer inserted in the thickest part of the thigh reaches 165°F.
- Remove the chickens from the oven and transfer to a board or platter. Brush the chicken with the pan drippings and let the chicken rest for 15 minutes. Sprinkle the chickens with the sesame seeds and parsley. Remove the twine and carve the chicken. Serve with remaining pan drippings.
Nutrition
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