Sesame Roasted Chicken

Simply roast a chicken and let the sauce do the talking.  Serve with greens and roast potatoes or short grain brown rice. 

Ingredients:

SERVES 4 GF/DF

1 whole chicken (1.8kg), at room temperature

4-5 tbsp toasted sesame oil

4 tbsp sunflower oil

1 tbsp white sesame seeds

1 tbsp black sesame seeds, optional

1 tsp 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 

Peanut Salsa for serving

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 spoons of sunflower oil and 3 spoons 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. 

 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.  

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.  

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.