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1 октября, 2025

Roast Chickens with Spices and Sesame Seeds

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With its tender and crispy sesame coating, this roasted chicken is sure to bring everyone around the table. The aromas of curry, fennel and cumin in the seasoning warm this dish, and the vegetables, like baby potatoes, carrots and kale, pair wonderfully with the meat. When serving, enhance the dish with a spoonful of spicy […]

Servings: 8
Prep Time: 45 min
Cook Time: 1 hr 20 min
Total Time: 2 hr 5 min

Ingredients

  • 2 chickens, each about 4 lb (1.8 kg) or 8 whole chicken legs
  • 1 tbsp salt
  • 1 tbsp curry powder
  • 1 tsp fennel seeds, crushed or ground
  • 1 tsp cumin seeds, crushed or ground
  • 2 lemons, halved
  • 1/4 cup (60 ml) vegetable oil
  • 2 tbsp roasted sesame seeds
  • 2 lb (900 g) fingerling potatoes, halved
  • 1 lb (450 g) Nantes carrots
  • 6 cups (180 g) kale, stems removed, leaves thinly sliced or torn into pieces
  • 1/2 cup (125 ml) honey
  • 1 garlic clove, finely chopped
  • 2 tsp Korean chili powder (gochugaru) or Espelette pepper (see note)
  • 2 tsp fennel seeds, crushed or ground
  • Store-bought garlic sauce or mayonnaise, for serving

Instructions

  1. With the rack in the middle position, preheat the oven to 425°F (220°C).
  2. On a work surface, using a chef’s knife or kitchen shears, cut out the backbone of the chickens. Open the chickens and spread them out flat. Cut the chickens in half.
  3. In a bowl, combine the salt and spices. Rub the half chickens on each side with a lemon half. Sprinkle the chicken skin with the spice mixture. Coat the chickens with half (2 tbsp/30 ml) of the oil. Sprinkle with the sesame seeds. Set aside.
  4. In a large roasting dish, toss the potatoes and carrots with the remaining oil. Place the chickens over the vegetables, skin-side up. Add the lemon halves to the roasting dish. Season with pepper. Bake for 1 hour 15 minutes or until a thermometer inserted in the thigh without touching bone reads 180°F (82 °C) and the vegetables are tender.
  5. Remove the roasting dish from the oven. Place the kale over the vegetables around the chicken. Continue to bake for 5 minutes.

With its tender and crispy sesame coating, this roasted chicken is sure to bring everyone around the table. The aromas of curry, fennel and cumin in the seasoning warm this dish, and the vegetables, like baby potatoes, carrots and kale, pair wonderfully with the meat. When serving, enhance the dish with a spoonful of spicy honey, making it perfect for cool fall evenings.

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