Ingredients Jump to Instructions ↓

  1. 4 1 1/2 kg

  2. 1 1/2 Marinade :

  3. 2 6 cloves

  4. 60 g 1/2 2 tablespoons 3 tablespoons 1 teaspoon 4 tablespoons 125 ml To serve : Lime & Ginger Sauce Chicken Small onion Lemon Shallots, finely chopped Garlic, finely chopped Lemon grass, finely chopped Lemon, squeezed and juiced Vietnamese fish sauce Light soy sauce Pepper Clear honey Vegetable oil

Instructions Jump to Ingredients ↑

  1. : Mix all the marinade ingredients together thoroughly, then rub the marinade all over the chicken. Put the onion and lemon half inside the chicken, along with any remaining marinade. Cover and leave to marinade overnight in the refrigerator. Place the chicken, breast side up, on a rack in a roasting tin and roast in a preheated oven, 160 o C (325 o F), Gas Mark 3, for 40 minutes, then turn the chick over and roast for a further 40 minutes. Finally, increase the heat to 220 o C (425 o F), Gas Mark 7, turn the chicken so that it is breast side up again and roast for 20 minutes, until it is cooked through. Remove the chicken from the oven and allow it to stand for 10 minutes before carving. Serve with the sauce for dipping.


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