Lemon and Lime Roast Chicken
Marie Claire Fresh & Easy: Simple Food for Relaxed Eating by Michele Cranston
Published by Allen and Unwin
- 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
Preheat the oven to 180°C (350°F/Gas 4).
Put the lime leaves, lemongrass, garlic,ginger, chillies and extra virgin olive oil into a food processor and blend to a paste.
Rinse the chicken under cold running water and pat dry with paper towel. Using your fingers make a small pocket under the skin at the breast and insert half the seasoning. Rub the remaining seasoning inside the chicken and all over the skin.
Put the chicken in a shallow roasting tin and roast for 1½ hours.
Remove from the oven, squeeze the fresh lime over the chicken, then return to the oven for a further 5 minutes.
Remove, cover with foil and allow to rest for 10 minutes. Carve into serving pieces and drizzle with pan juices. Serve with steamed rice and greens.
John Hawkesby’s wine recommendation
Matawhero Church House Musque 2011
Felton Road Bannockburn 2011