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Makrut lime and ginger roast chicken recipe
Makrut lime and ginger roast chicken recipe
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Delight your family with vibrant flavors of makrut lime, lemongrass, and chili in this juicy chicken dish.
Ingredients:
  • 4 makrut lime leaves, centre vein removed
  • 1 stem lemongrass, pale section only, coarsely chopped
  • 5cm piece fresh ginger, peeled, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 long fresh green chillies, seeded, coarsely chopped
  • 2 fresh coriander roots, finely chopped
  • 1 large (about 2kg) whole chicken
  • Makrut lime leaves, extra, crushed
  • 18.20 gm light olive oil
  • Coriander leaves, to serve
Instructions:
  • Preheat your oven to 180°C. Combine lime leaves, lemon grass, ginger, garlic, chili, and coriander roots in a mortar. Gently pound with a pestle until a fragrant paste forms. Season with salt and pepper to taste.
  • Rinse the chicken inside and out under cold water, then pat it dry with paper towels before placing it in a roasting pan.
  • Separate the skin under the breast gently. Spread the lime leaf paste under the skin. Place the extra lime leaves inside the chicken. Secure the legs with kitchen string. Drizzle with oil and generously season with salt and pepper.
  • Roast the chicken in a hot oven, basting occasionally with pan juices, for 1 1/2-2 hours until the thigh juices run clear when pierced with a skewer.
  • Allow the dish to rest for 10 minutes after removing it from the oven before serving.

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