Give a roast chook a Thai touch with tangy kaffir lime and coriander. Let the kids do it and see how proud they are!
Ingredients
- 24 kaffir lime leaves
- 160g butter, at room temperature
- 1/3 cup chopped fresh coriander
- 2 x 2kg whole fresh chickens
- 24 Baby Coliban (Chat) potatoes, halved (see note)
- 1 tablespoon olive oil
Method
- Step 1Preheat a closed barbecue or oven to 180°C. Finely chop half the lime leaves. Transfer to a small bowl. Add butter and coriander. Mash until well combined.
- Step 2Run your fingers under the skin of each chicken to loosen and create a large pocket. Press butter mixture into the pockets and spread evenly. Divide remaining lime leaves among the cavities. Use unwaxed kitchen string to tie the legs together. Tuck wings under. Transfer to a large roasting pan.
- Step 3Arrange the potato around the chicken and drizzle over the oil. Season the chicken and potato with salt and pepper. Roast for 1 hour 30 minutes or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer each chicken to a serving platter. Cover with foil. Set aside for 5 minutes to rest. Serve with the potato, and asparagus and baby corn (see related recipe).
- Low carb
- Low sugar
Nutrition
4010 kj
Energy
54g
Fat Total
22g
Saturated Fat
6g
Fibre
71g
Protein
294mg
Cholesterol
308.88mg
Sodium
3g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
Notes
If Baby Coliban (Chat) potatoes are unavailable, use small Lady Christl potatoes.
Cook’s tip: To serve the chickens, you can either use a carving knife and fork to carve them into slices or use poultry shears or sharp kitchen scissors to cut them into serving-sized pieces.
- Author: Michelle Southan
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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