Sticky lime roast chicken
By Barney Desmazery
Cooking time
Prep: 15 mins Cook: 1 hr, 45 minsSkill level
EasyServings
Serves 4A dish for relaxed dinner parties, easy and different
Nutrition and extra info
Nutrition per serving
- kcalories
- 557
- protein
- 64g
- carbs
- 9g
- fat
- 30g
- saturates
- 10g
- fibre
- 0g
- sugar
- 8g
- salt
- 1.22g
Ingredients
- 4 limes, halved
- 2kg chicken
- 8 garlic cloves, 4 whole, 4 chopped
- 1 chilli, deseeded and chopped
- large piece ginger
- small bunch coriander stalks
- 2 tbsp soft brown sugar
- 1 tbsp fish sauce
- sliced cucumber, shredded spring onions and coriander sprigs, to serve
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Method
- Heat oven to 190C/170C fan/gas 5. Squeeze all the limes into a bowl and pop the lime halves into the chicken cavity with the whole garlic, half the chilli, half the ginger and the coriander stalks. Place the chicken in a roasting tin and roast for 1 hr.
- While the chicken is roasting, make a sticky glaze. Add the remaining garlic, chilli, ginger, brown sugar and fish sauce to the lime juice and use a hand blender or small blender to blitz until smooth. Transfer to a small pan and reduce until thick enough to coat the chicken.
- When the chicken has been cooking for 1 hr, tip some water into the bottom of the tin. Pour half the glaze over the chicken and continue to roast for 45 mins more, covering with foil if it starts to brown too quickly. When cooked, leave to the side to rest.
- Pour the juices from the roasting tray, discarding the fat, into the rest of the glaze and pour into a small pan. Simmer over a low heat and taste, adding more sugar or fish sauce if it needs it. Serve the chicken with the cucumber, spring onions and coriander around it and the gravy on the side.
Recipe from Good Food magazine, April 2011
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Comments, questions and tips
Comments
Made this as didn't have lemons or potatoes for our usual preferred roast chicken recipe. It was delicious. Only had 3 limes and used dark brown sugar as all we had. Served with cucumbers, spring onions, tomatoes and coriander with a wee bit of lime juice squeezed over and some Tilda wholegrain pilau. Husband said he'd like our roast chicken like that every time. Looking forward to the rest of it tomorrow night and the stock!
This recipe was good. The flavours of the sauce were great, however, I felt the flavours of the glaze didn't go into the chicken other than on the skin. Next time I make this, I will make more glaze and marinate the chicken rubbing the glaze both under and on top of the skin. I also made with the pineapple rice which was delicious.
Superb!! A bit more work than your Foolproof Slow Roast Chicken but my family has now asked for this to be our regular roast chicken recipe. The chicken was astoundingly moist! The sauce with the chicken juices added was very sour so I had to add quite a bit of extra brown sugar to counteract the excessive "limey" flavour but it went down a treat. I served it with Honey glazed roast carrots (a GF recipe - excellent!) and some pak choi.