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How to make Kaffir lime roast chicken

Yield = 4
Prep time: 0:20
Cook time: 1:30
Total time: 1:50

Ingredients

  • 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

Method

  • Step 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.
  • Step 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.
  • Step 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.