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Nutrition: per serving

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

  • step 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.

  • step 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.

  • step 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.

  • step 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.

RECIPE TIPS
TRY WITH CHICKEN PIECES

You can use this glaze on chicken pieces too. Just add the glaze at the beginning of the cooking time as they will take just 45 minutes to cook.

Recipe from Good Food magazine, April 2011

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Comments, questions and tips (19)

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Overall rating

A star rating of 4.8 out of 5.22 ratings

juliacraven

A star rating of 5 out of 5.

A really nice change to the usual Sunday roast chicken. The sauce is lovely and tangy. A good alternative that is loved by all the family.

MooseLady

A star rating of 5 out of 5.

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…

Janine417

A star rating of 5 out of 5.

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.

SusyW

A star rating of 5 out of 5.

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

A star rating of 5 out of 5.

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…

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