Oven-baked chicken in soy glaze with sesame seeds

Ingredients:

• 2 chickens weighing 1.5–1.8 kg, gutted
• 1 tbsp. vegetable oil
• 0.5 tsp ground white pepper
• 1.5 tsp ground coriander
• 1.5 tsp Five Spice Powder
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tbsp. grated peeled ginger
• 2 tablespoons dark sesame oil
• 3 green onions, thinly sliced
• Toasted sesame seeds for sprinkling

Preparation:

1. Bring the chicken to room temperature about 30 minutes before roasting. Preheat the oven to 350°F (175°C).
2. In a small bowl, combine vegetable oil, 2 teaspoons salt, white pepper, coriander, and five-spice powder; rub the chicken with the mixture. Tie the legs with kitchen twine and tuck the wings under the chicken.
3. Place the hens, breast-side up, on a rack set over a rimmed baking sheet or in a shallow roasting pan, spacing them apart. Roast until the skin is lightly golden and crispy, about 1 hour.
4. Glaze:
   
   In a small bowl, combine honey, soy sauce, ginger, and sesame oil. Increase the oven temperature to 200°C. Brush the chicken on all sides (including the underside) with half of the glaze.
5. Continue roasting, brushing with the remaining glaze halfway through, until the skin is golden brown and crispy and a thermometer inserted into the thickest part of the thigh registers 165°F (74°C), about 20 minutes more. Remove the hens from the oven; transfer to a cutting board or platter.
6. Transfer the pan juices to a small bowl and skim off any excess fat. Brush the chicken with the sauce from the pan and let rest for 15 minutes. Sprinkle with green onions and sesame seeds. Cut the twine and carve the chicken; serve with the remaining sauce.