Sticky lime roast chicken

Sticky lime roast chicken

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(17 ratings)

Prep: 15 mins Cook: 1 hr, 45 mins

Easy

Serves 4
A dish for relaxed dinner parties, easy and different

Nutrition and extra info

Nutrition: per serving

  • kcal557
  • fat30g
  • saturates10g
  • carbs9g
  • sugars8g
  • fibre0g
  • protein64g
  • salt1.22g
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Ingredients

  • 4 limes, halved
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2kg chicken
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 8 garlic cloves, 4 whole, 4 chopped
  • 1 chilli, deseeded and chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • large piece ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • small bunch coriander stalks
  • 2 tbsp soft brown sugar
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • sliced cucumber, shredded spring onions and coriander sprigs, to serve

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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MooseLady
18th Apr, 2016
5.05
I decided to make this as it looked a bit different and I'm so glad I did! It made a change to have lime, chilli, ginger, coriander and fish sauce with a roast dinner. I loved the tangyness of the glaze on the chicken, which was unbelievably juicy and moist, probably from the limes inside. I served it with all the usual roast dinner trimmings. Nothing like a bit of chilli with your Yorkshire pudding and roasties!
Janine417
3rd Apr, 2016
5.05
I have been making this recipe for years now, and I'm pretty sure it's the whole family's favourite meal. Really easy to make, just make sure you get the glaze nice and thick. As lovely as it is on a whole bird, I think it's nicer on chicken pieces.
petesfanny
6th Jul, 2015
5.05
My sister-in-law cooked this for our lunch yesterday, it was delicious. She served it as above and with noodles and sugar snap peas. Chicken very moist and not at all 'overcooked and dry' as commented by someone who clearly hadn't tried it! Will be making myself.
eilidhrobertson
3rd Jun, 2013
5.05
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!
lizleicester
13th Feb, 2013
5.05
Only used 2 limes and found it deliciously tangy. Loved the ginger, chilli, garlic, coriander and lime "stuffing" which I put inside the chicken about 6 hours before cooking so the flavours were infused through the bird. Lovely.
bezann1
3rd Feb, 2013
5.05
forgot to rate
bezann1
3rd Feb, 2013
5.05
Wow......... what a delicious recipe. Served with pinapple rice and my take on dulphinoise potatoes...........coconut milk, ginger, chillie and kaffire lime leaves. tingeling taste buds galore............
emmapr
7th May, 2012
3.05
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.
Honeygran
9th Apr, 2012
5.05
KJF_UK (see above) - I cooked this for Easter Sunday and added some of the unreduced sauce to Quorn pieces for the vegetarians in the family: I used soy sauce instead of fish sauce. Chicken was moist, though the sweet glaze makes it look overcooked. Now to go and make something with the leftovers.
thynk2much
7th Aug, 2011
5.05
Really lovely - served with the pineapple rice and the greens with oyster sauce in the same article. Barney's recipes are so reliable!! :)

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