This classic dish with a twist is glorious served with rice and a simple green salad. You'll have plenty of leftovers to make another meal too! Try our delicious leftover finger-licking chicken recipe or our light and tasty Thai chicken soup.
Preheat the oven to gas 6, 200°C, fan 180°C. Season the chicken with salt and black pepper inside and out, stuff the cavity with the ginger, half the garlic and half the onion. Drizzle the skin with olive oil and put the chicken into a roasting tin lined with nonstick baking paper, along with the remaining garlic and onion. Roast for 45 minutes, basting the chicken with its juices halfway through cooking.
Meanwhile, mix the maple syrup with the cinnamon and sesame seeds in a small dish. After 50 minutes, remove the roasting tin from the oven and brush the glaze over the chicken. Place back in the oven for 10 minutes, then repeat twice more, roasting for 10 minutes each time or until the juices run clear when pierced and the skin is beautifully glazed.
Remove from the oven and transfer the chicken to a carving board. Leave to rest for 10 minutes, loosely covered with foil, then carve.
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