Sticky Honey and Sesame Roasted Chicken
Sticky Honey and Sesame Roasted Chicken
INGREDIENTS
- 50G UNSALTED BUTTER, CHOPPED AND SOFTENED
- 1½ TABLESPOONS SESAME OIL
- SEA SALT AND CRACKED BLACK PEPPER
- 1 X 1.6KG CHICKEN
- ⅔ CUP (240G) STICKY HONEY MARINADE
- 2 TABLESPOONS RICE VINEGAR
- BLACK SESAME SEEDS AND MICRO (BABY) PURPLE SHISO LEAVES, TO SERVE
METHOD
- Preheat oven to 200°C (400°F). Place the butter, ½ teaspoon of the oil, salt and pepper in a small bowl and mix to combine.
- Carefully loosen the skin of the chicken at the breast with your fingers. Push the butter mixture under the skin and tie the legs together with kitchen string.
- Place the Sticky Honey Marinade in a bowl and add the chicken and stir then marinate for 20 minutes in the fridge.
- Place the chicken on an oven tray lined with non-stick baking paper. Cook, brushing with the pan juices occasionally, for 1 hour or until cooked through.
- Serve the chicken with the extra pan juices, sesame seeds and shiso. Serves 4
Recipe and recipe image created by Donna Hay
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