Roast Chickens with Spices and Sesame Seeds | RICARDO

Ingredients

• 2 chickens, each about 4 lb (1.8 kg) or 8 whole chicken legs
• 1 tbsp salt
• 1 tbsp curry powder
• 1 tsp fennel seeds, crushed or ground
• 1 tsp cumin seeds, crushed or ground
• 2 lemons, halved
• 1/4 cup (60 ml) vegetable oil
• 2 tbsp roasted sesame seeds
• 2 lb (900 g) fingerling potatoes, halved
• 1 lb (450 g) Nantes carrots
• 6 cups (180 g) kale, stems removed, leaves thinly sliced or torn into pieces
• 1/2 cup (125 ml) honey
• 1 garlic clove, finely chopped
• 2 tsp Korean chili powder (gochugaru) or Espelette pepper (see note)
• 2 tsp fennel seeds, crushed or ground
• Store-bought garlic sauce or mayonnaise, for serving