preheat the oven to gas 5, 190c, 170c fan. in a
blender blitz the ginger, garlic, inner leaves of
lemongrass (reserve the stripped outer leaves),
chilli, lime zest and juice (reserve the lime
skins) and 1 tbsp oil until just pureed. season
with a little salt.
lift the skin from the neck end of the chicken and
push your hand in between the skin and the meat,
separating them as far over the chicken and down
the legs as you can. push the paste under the skin
and pat to distribute evenly. put the chicken in a
roasting tin, rub with a tsp of oil and season
with a little salt and pepper. put the lime skins
and outer leaves of lemongrass in the cavity. put
in the oven and cook for 1 hour 20 mins, until
cooked through or the juices from the leg run
clear when pierced with a skewer.
just before the chicken is ready, mix the lime
juice , fish sauce and sugar in a small pan and
warm gently to melt the sugar. in a bowl, add the
rest of the ingredients for the noodles and toss
together with the warm sauce. serve with the
chicken, spooning over some of the chicken juices.
Serving
Suggestions
perfect partners are red peppers and sugar snap peas
Originally Submitted
6/10/2013
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