Honey Sesame Glaze For Roast Chicken Recipes

ROAST HONEY SESAME CHICKEN

Steps:

• Preheat oven to 200C (180C fan forced).
• Rinse chicken cavity under cold water and pat dry with paper towels.
• Trim excess fat from cavity, then tuck the wings underneath and then place chicken breast down in a large glass or ceramic bowl.
• Combine juice, honey, sesame seeds and hoisin (or plum if using) in a small bowl and whisk to combine and then pour half the mixture over the chick, cover the chicken and refrigerate for 20 minutes to marinate.
• Place chicken breast up in a large roasting pan and place ginger, garlic and spring onions inside cavity and tie legs with kitchen string.
• Roast for 45 minutes and then remove from oven and add potatoes, carrots, red onion, zucchini and capsicum and drizzle vegetables with oil and put back in the oven to continue roasting and baste the chicken occassionally with reserved marinade for 35-40 minutes or utill juices run clear when chicken thigh is pierced with a small sharp knife.
• Remove from oven and cover with foil and rest for 5 minutes.
• Portion chicken and serve with roast vegetables.

SOY-GLAZED ROAST CHICKEN

Steps:

• About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 350 degrees F. Combine the vegetable oil, 2 teaspoons salt, the white pepper, coriander and five-spice powder in a small bowl; rub all over the chickens. Tie the legs together with kitchen twine and tuck the wings under the body.
• Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them. Roast until the skin is slightly golden and crisp, about 1 hour.
• Make the glaze: Combine the honey, soy sauce, ginger and sesame oil in a small bowl. Increase the oven temperature to 400 degrees F. Brush the chickens all over (including the underside) with half of the glaze. Continue roasting, brushing with the remaining glaze halfway through, until the skin is deep golden brown and crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes.
• Remove the chickens from the oven; transfer to a cutting board or platter. Pour the pan drippings into a small bowl; skim off any excess fat. Brush the chickens with the pan drippings and let rest 15 minutes. Sprinkle the chickens with the scallions and sesame seeds. Remove the twine and carve the chickens; serve with any remaining pan drippings.