Maple and sesame roast chicken recipe

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  • Serves 4
  • 5 mins to prepare and 1 hr 20 mins to cook
  • 599 calories / serving
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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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  • Ingredients

  • 1.9kg (4lb) large whole chicken
  • 5cm (2in) root ginger
  • 1 garlic bulb, halved
  • 1 small red onion, peeled and halved
  • 1 tbsp olive oil
  • 4 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1 tbsp sesame seeds
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  • Energy 2489kj 599kcal 30%
  • Fat 39.3g 56%
  • Saturates 10.4g 52%
  • Sugars 8.7g 10%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 11g Protein 50.7g Fibre 0.9g

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