Lemon and Lime Roast Chicken

From Marie Claire Fresh & Easy: Simple Food for Relaxed Eating by Michele Cranston

(Serves 6)

Ingredients

• 2 lime leaves, sliced
• 1 lemongrass stem, trimmed and roughly chopped
• 3 garlic cloves
• 2 cm (¾ in) ginger, peeled and chopped
• 2 red chillies, seeded and chopped
• 2 tablespoons extra virgin olive oil
• 1 whole chicken
• 1 lime, halved

Method

Preheat the oven to 180°C (350°F/Gas 4).

Put the lime leaves, lemongrass, garlic, ginger, chillies and extra virgin olive oil into a food processor and blend to a paste.

Rinse the chicken under cold running water and pat dry with paper towel. Using your fingers make a small pocket under the skin at the breast and insert half the seasoning. Rub the remaining seasoning inside the chicken and all over the skin.

Put the chicken in a shallow roasting tin and roast for 1½ hours.

Remove from the oven, squeeze the fresh lime over the chicken, then return to the oven for a further 5 minutes.

Remove, cover with foil and allow to rest for 10 minutes. Carve into serving pieces and drizzle with pan juices. Serve with steamed rice and greens.