Fragrant Sesame, Ginger & Lemon Chicken

Total: 1 hr 30 mins

This week’s bird is coated in nutty sesame oil and roasted in a chill-busting broth of garlic, lemon, ginger and star anise, served dusted with a crunchy dash of sesame seeds.

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627 kcal
(per portion)

Ingredients you'll need

2½5kg avg. whole chicken
1½ tbsp sesame oil
3 garlic cloves
A thumb of ginger
1½ star anise
1½ lemon
1½ chicken stock cube
1½ tbsp sesame seeds
A handful of coriander

From your kitchen

Sea salt
Freshly ground pepper

You'll need

Deep oven dish or roasting tin

Step by step this way

1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Unwrap the chicken and remove the giblets (save them for making homemade stock – see our tip). Pat the chicken dry and pop it into a deep ovenproof dish or roasting tin. Set aside for 30 mins-1 hr to come to room temperature.
2.
Fill and boil the kettle. Rub the chicken with 1 tbsp sesame oil and season with salt and pepper. Slide it into the oven and roast for 45 mins.
3.
While the chicken roasts, fill and boil your kettle. Peel and grate the garlic and ginger into a jug. Add the star anise, grate in the lemon zest and crumble in the stock cube. Top up with 500ml boiling water and stir well.
4.
When the chicken has roasted for 45 mins, pour the stock into the tin around the chicken. Return the tin to the oven for 45 mins.
5.
Take the chicken out of the oven and check if it’s cooked by poking a skewer or knife into the fattest part of the leg. The juices should run clear. If not, roast for 10-15 mins more. When cooked, lift the chicken out onto a plate or board, loosely cover with foil and rest for 30 mins.
6.
While the chicken rests, warm a dry frying pan on a medium heat. Tip in 1 tbsp sesame seeds. Toast for 1-2 mins, golden brown. Tip into a bowl.
7.
Reheat the broth. Serve the chicken topped with sesame seeds, coriander leaves and with plenty of the ginger and lemon broth.

Tip
Super Noodles
To turn this roast chicken into a warming feast, just add a handful of noodles. While the chicken is resting, warm the broth up in a large pan. Add noodles and thinly sliced carrots and greens and simmer gently till tender. Stir in the shredded chicken before spooning into bowls and serving.
Tip
Take stock
A giblet stock is easy to make – just pop the giblets in a large pan with a sliced onion, chopped carrot, celery, a bay leaf and a few sprigs of thyme and parsley. Add 2 ltrs water. Cover, bring to the boil, then simmer for 2 hrs. Strain into a sealable container and store in the fridge for up to 3 days, or freeze for up to 3 months. This stock is perfect for adding to soups, risottos and gravies.

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