Sesame-Crusted Roast Chicken

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 to a sauce by removing the fat and whisking in tahini and capers. The cook is instructed to pour it over the chicken. I felt this ruined the look of the bird (compare the two photos). The sauce is a good addition to the bird, so don't skip it, but consider serving it on the side.