Categories: Chicken
Ingredients
- 2- 3-4 lb chicken, giblets removed
- 1 tbsp vegetable oil
- Kosher salt
- 1/2 tsp ground white pepper
- 1 1/2 tsp ground coriander
- 1 1/2 tsp five-spice powder
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tbsp grated peeler ginger
- 2 tbsp toasted sesame oil
- 3 scallions, thinly sliced
- Toasted sesame seeds, for topping
Directions
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About 30 minutes before roastings, bring the chickens to room temp. Preheat the oven to 350. Combine the vegetable oil, 2 tsp 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.
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Arrange the chicken 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.
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Make the glaze: Combine the honey, soy sauce, ginger and sesame oil in a small bowl. Increase the oven temp to 400. Brush the chickens all over with half of the glaze. Continue roasting, brushing with the remaining glaze halfway through, until the skin is deep golden brown and crisp and it reaches 165, about 20 more minutes.
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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.