Radio New Zealand - Te Reo Irirangi o Aotearoa

Lemon and Lime Roast Chicken

Chef: Michele Cranstonas (Food Editor-at-Large of the Australian Women's Weekly) as heard on Nine To Noon Monday 28 November 2011

Tags: lemon, chicken, roast, lime

Marie Claire Fresh & Easy: Simple Food for Relaxed Eating by Michele Cranston
Published by Allen and Unwin

(Serves 6)

Ingredients

• 2 lime leaves, sliced
• 1 lemongrass stem, trimmed and roughly chopped
• 3 garlic cloves
• 2 cm (¾ in) ginger, peeled and chopped
• 2 red chillies, seeded and chopped
• 2 tablespoons extra virgin olive oil
• 1 whole chicken
• 1 lime, halved

Method

Preheat the oven to 180°C (350°F/Gas 4).

Put the lime leaves, lemongrass, garlic,ginger, chillies and extra virgin olive oilinto a food processor and blend to a paste.

Rinse the chicken under cold runningwater and pat dry with paper towel. Usingyour fingers make a small pocket under theskin at the breast and insert half theseasoning. Rub the remaining seasoninginside the chicken and all over the skin.

Put the chicken in a shallow roasting tinand roast for 1½ hours.

Remove from the oven, squeeze the freshlime over the chicken, then return to the oven for a further 5 minutes.

Remove, cover withfoil and allow to rest for 10 minutes. Carveinto serving pieces and drizzle with panjuices. Serve with steamed rice and greens.

John Hawkesby’s wine recommendation

Chardonnay
Matawhero Church House Musque 2011

Riesling
Felton Road Bannockburn 2011