Sticky honey, soy and sesame roasted chicken

Sticky honey, soy and sesame roasted chicken

This indulgent dish is a treat that’s well worth the wait. Serve with rice noodles, sticky rice or soba noodles for a real winter warmer.


  • 70g softened salted butter
  • 2 tbsp sesame oil
  • Sea salt and cracked black pepper, to season
  • 1.8kg whole chicken
  • 250g honey
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame seeds
  • 1 tbsp black sesame seeds or ½ tbsp Nigella seeds (optional, but good for colour)
  • 125g soy sauce


Pea shoots or mixed leaves


  1. Pre-heat oven to 180°C (355°F).
  2. Place the softened butter, salt and pepper in a bowl and mix together.
  3. Carefully loosen the skin of the chicken at the breast with your fingers. Push the butter mixture under the skin and then tie the legs together with kitchen string.
  4. Place the honey, soy, rice vinegar and sesame oil in a large bowl and mix together.
  5. Add the chicken (breast downwards) to the bowl of marinade.
  6. Leave for two hours or ideally overnight. If possible, turn occasionally onto its legs.
  7. Place the chicken in a roasting tray or tin lined with non-stick baking paper.
  8. Brush with the marinade.
  9. Place in the oven and occasionally baste/brush the chicken with the pan juices and marinade.
  10. Cook for one hour or until cooked through.
  11. Once cooked, allow the chicken to rest.
  12. To serve, brush with the marinade and sprinkle with the sesame or nigella seeds.
  13. Serve the juices from the roasting tray on the side.