Korean-style roast chicken

Preheat the oven to 180°C/350°F/gas 4.
Toast 3 tablespoons of the sesame seeds in a dry frying pan for 3 to 5 minutes or until golden and nutty.
Put the kimchi, gochujang, soy sauce, rice vinegar and two tablespoons of the sesame seeds into a blender and whiz until smooth.
Place the chicken in a snug-fitting baking tray.
Pour 3/4 of the marinade over the chicken and rub it into all the nooks and crannies.
Add the honey to the remaining marinade
Roast for 1 hour 20 minutes, or until everything is cooked through.
Spoon over the reserved marinade to create another sticky layer and sprinkle over the remaining sesame seeds.
Serve

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