For a really fragrant roast, make a spicy paste with ginger, coriander and lime juice and slide it under the skin of a whole chicken.

• Serves: 4
• Prep time: 10 minutes
• Cooking time: 105 minutes

Ingredients

2.5cm piece fresh root ginger, peeled
and roughly chopped
2 red chillies, deseeded and roughly chopped
2 garlic cloves, peeled
20g pack fresh coriander
2 tbsp olive oil
1 lime or lemon, zested and juiced
1 corn fed whole chicken

Dressing:
Combine ingredients in a jar, shake well
½ cup fresh Italian parsley, chopped
2Tbsp lemon juice
2Tbsp olive oil
1Tbps runny honey
salt & pepper

Method

Preheat the oven to 190°C. Place the ginger, chilli, garlic, coriander, 1 tbsp of the oil, the lime zest and half the juice in a food processor or liquidizer. Blend to a
rough paste and set aside.

Working from the neck end of the chicken, gently push your fi ngers between the skin and breast to loosen it, taking care not to break the skin. Using your
hands spread the paste evenly over the breast meat under the skin, until covered. Smooth the skin back over and secure underneath with a cocktail
stick if necessary.

Tie the legs together with kitchen string and place the chicken in a roasting tin.  Rub with the remaining oil and season. Roast the chicken for 20-30mins per
500g (approx 1 hour 30mins). Test the chicken is cooked by inserting a skewer into the thickest part of the thigh. If the juices run clear, it’s ready – if they are
still pink, return the chicken to the oven for 15 minutes, then test again.

Cook’s tips:
If you don’t want to cook a whole chicken, stuff the spicy paste under the skins of 4 chicken breasts and roast for 25-30 minutes instead.

To Serve

Serve warm, sliced chicken with couscous and fresh rocket, tossed with the dressing.