Use a large serving plate or platter, or divide the chicken into individual plates. Arrange carved chicken pieces attractively, ensuring breast and thigh pieces are visible.

Serve with roasted root vegetables like carrots and potatoes arranged around the chicken. Add a side of steamed rice or creamy mashed potatoes.

Drizzle the strained pan juices over the carved chicken. Sprinkle with freshly chopped cilantro, toasted sesame seeds, and thinly sliced spring onions.