sticky honey and sesame roasted chicken

  • 50g unsalted butter, chopped and softened
  • 1½ tablespoons sesame oil
  • sea salt and cracked black pepper
  • 1 x 1.6kg chicken
  • ⅔ cup (240g) honey
  • 2 tablespoons rice vinegar
  • black sesame seeds and micro (baby) purple shiso leaves, to serve
  1. 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. 
  2. 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. 
  3. Place the honey, vinegar, salt and remaining oil in a large bowl and whisk to combine. Add the chicken and spoon over the honey mixture. Marinate for 20 minutes. 
  4. 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.
  5. Serve the chicken with the extra pan juices, sesame seeds and shiso. Serves 4
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