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