The delicate flavours of sesame and basil along with the kick from the chillies transform the humble roast chicken into something special. Leftovers can be used for a soup or stir-fry or even for sandwiches.
1 medium red onion, coarsely
chopped
2 green chillies, such as serrano,
minced
¼ cup coarsely chopped basil leaves
Freshly ground black pepper to taste
Salt to taste
2 tablespoons olive oil
¼ cup sesame seeds
1 (about 5 to 6 pounds) whole chicken,
cleaned, skinned, giblets and fat
removed, rinsed and patted dry
Preheat the oven to 425°F.
Blend the onion, chillies, basil, black pepper, salt and olive oil to a fine paste in a food processor. Transfer the paste to a large bowl and mix in the sesame seeds.
Score the chicken and place it in the bowl. Rub the paste on to the chicken, evenly coating it, and let it rest for at least 30 minutes.
Truss the chicken by bringing its legs forward in a cross position and tying them securely with kitchen twine.
Place the chicken in a greased roasting pan on the middle rack of the oven and roast until it is browned and cooked through, about 30 to 40 minutes. Cover with aluminium foil if the chicken begins to char on the outside but is still not cooked on the inside. The chicken is ready when a kitchen thermometer inserted in the thigh reads 190°F, the skin is golden and the juices run clear.
Remove the chicken from the oven and let it rest on a chopping board for 10 to 15 minutes, before carving.
Serve with a salad of your choice.