Lemon and Garlic Roast Chicken ( a Donna Hay Recipe)




Well technically I would say mine is Lime and Garlic roast chicken as I used limes instead of lemons. I could have used Lemons but its not available every where in Maldives and since its Ramadhan ( the Muslim fasting month) , when everyone is eager to try something new to eat, I decided to use limes instead. Its such an easy recipe.  I roasted two as both boys want the drumstick and one is never enough so I made two, which also mean some leftover meat for later use, yey!!.


Recipe : Lime and garlic roast chicken, recipe adapted from Donna Hay recipe Lemon Garlic Roast chicken

2 (1200g) chicken, , skin on, fat trimmed, washed cleaned and dried with kitchen towel.
1 whole head of garlic, left whole with the skin
1 lime cut into wedges
1 tsp red chilli flakes ( I need some chilli here)
1 tsp ground black pepper
1 tsp tried thyme
salt
Olive oil

Preheat oven to about 220 degree celcius .

Season the  chicken's  inside with a pinch of salt. Drizzle olive oil m just  a little olive oil say one or two teaspoon ? on each chicken.

Mix another large pinch of salt , chilli flakes, thyme and pepper and rub this all over the chicken ( yes its slightly different from the original recipe.

Stuff the cavity of each chicken with 2 wedges of lime, 3 garlic cloves , the remaining limes and garlic is added to the roasting pan.

Donna Hay uses kitchen twine to tie the legs ,I used a few toothpicks to secure the cavity so the limes and garlic cook and flavour the  chicken from the inside.


Place these in a large roasting pan  along with remaining lime wedges and garlic cloves. Pop in oven and roast for 45 minutes.  You can brush  the skin with the oil that gets released from the chicken  and gets collected at the bottom of the pan , now and then.

Once cooked and the juices run clear when you cut near the thigh and drumstick, then you can take it out. Remove from pan and let the chicken rest on the chopping block  or plate   covered with a piece of aluminium foil. Rest for at least 10 minutes, covered loosely  with some foil. Then serve. I love roasted garlic don't you?, the ones inside the cavity  were extra yumm.

Note to freeze excess chicken meat, just shred the meat off the bones  , place in zip lock bag and place in freezer. Can even store in refrigerator for a week .
shredded chicken ready to be stored for later use.

Linkin this over to this week's  theme at  IHCC  cook any recipe by their featured chef, Donna Hay. I love her recipes, they are so simple and easy to make.


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