Traditional roast chicken jazzed up with South East Asian spices like lemongrass and galangal.
- 1 whole chicken, about 1.8 kg (I usually buy organic or at the very least, a free range bird)
- 1 large onion, quartered
- 1 lemongrass, bruised
- 1 lime, halved (juice of half used in paste later)
- 4 kaffir lime leaves
- Grind to a paste
- 1 medium onion
- 4 cloves garlic
- 2 in/5 cm ginger
- 1 in/2 cm galangal or 1 tsp shop bought paste (omit if you can’t find it)
- 1 lemongrass
- half a red chilli (omit, if you don’t want the heat)
- juice of half a lime
- Grind or pound all the required ingredients together.
- Rub the paste all over the chicken. Ease some of it carefully under the chicken skin, as far as you can go, being careful not to break the skin.
- Place the quartered onion, the lemongrass, the lime halves and leaves in the chicken’s cavity.
- Place the chicken on a roasting dish, cover with foil and leave aside for 30 minutes for the chicken to marinade slightly. Turn the oven on to 190˚C/170˚C Fan.
- Put the chicken in the oven and cook for 1 and a half hours, basting after an hour.
- Take the foil off for the last 20 minutes to brown the chicken.
- Let the chicken rest, covered with foil, followed by a tea towel for another 20 minutes before carving.
- Serving Size: 4-6