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Kaffir lime roast chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Good Taste August 2006
| 1.5kg | whole fresh chicken |
| 50g | butter, at room temperature |
| 3 | kaffir lime leaves, finely shredded |
| 1 | garlic clove, crushed |
| 1 | lime, cut into wedges |
| 1kg | Kent pumpkin, deseeded, cut into wedges |
| 3 | red onions, quartered, leaving base intact |
| Kaffir lime leaves, extra, to serve | |
| Steamed baby buk choy, to serve |
1.
Preheat oven to 200°C. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Combine the butter, lime leaves and garlic in a medium bowl. Run your fingers under the skin of the chicken to loosen the skin and create a large pocket. Press the butter mixture into the chicken pocket. Place the lime wedges in the cavity of the chicken. Place the chicken in a large roasting pan. Season with salt and pepper and roast in oven for 50 minutes.
2.
Remove the roasting pan from oven. Place the pumpkin and onion, in a single layer, around the chicken and turn to evenly coat in pan juices. Roast in oven for a further 30 minutes or until the juices run clear when the thigh is pierced with a skewer. Transfer the chicken to a plate and reserve the pan juices. Cover the chicken with foil and set aside for 10 minutes to rest. Transfer the pumpkin and onion to a wire rack over a baking tray and roast in oven for a further 10 minutes or until the pumpkin is golden and tender.
3.
Place the chicken in a large serving dish and drizzle with the reserved pan juices. Top with the extra lime leaves and serve with the roasted pumpkin, onion and steamed baby buk choy.
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