Sesame-Crusted Roast Chicken
Cookbook
Page 416
Cuisine: Greek
Course: Main Courses
challenge
Photo by Queezle_Sister
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Queezle_Sister
Queezle_Sister
Reviews
3 reviews,
average rating 4.3 / 5
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I found the perfect tight fitting pan, but think it would have cooked better if it was in a looser fitting pan. I also would not mix the sesame seeds in with the oil, lemon juice and salt, but sprinkle the seeds over after rubbing the liquid mixture everywhere. They clumped and did not form the nice crust l expected. I usually do not like tahini by itself, but this simple sauce went well with the juicy chicken.
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Moist chicken with a slightly exotic sesame flavor.
I followed my sister's advice, and used a bigger pan (I used an oblong dutch oven). I also brushed on the oil-lemon-salt mixture, and then sprinkled on the sesame seeds. It worked well to distribute the seeds.
After 55 minutes, I opened the dutch oven and measured the internal temperature. It was perfect - 160 - 170ËšF - very slight pink which disappeared as it finished roasted (uncovered) and then rested.
The juice from the pan is converted... Read more
I followed my sister's advice, and used a bigger pan (I used an oblong dutch oven). I also brushed on the oil-lemon-salt mixture, and then sprinkled on the sesame seeds. It worked well to distribute the seeds.
After 55 minutes, I opened the dutch oven and measured the internal temperature. It was perfect - 160 - 170ËšF - very slight pink which disappeared as it finished roasted (uncovered) and then rested.
The juice from the pan is converted... Read more
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I used a Römertopf clay cooker for the chicken, following the timings provided. A beautiful and delicious chicken was the result. We spread the sauce over the sliced chicken. Really tasty.