Have you ever crushed a Kaffir lime leaf in your hand and smelt it? Grab yourself some Kaffir lime leaves and do it, its amazing and just how this chicken will taste when you try it.
WE Love a roasted chook in our household, summer, spring or winter.. Its so user friendly… everyone eats it and it cooks itself ! This time I infused the cavity with some lemon and some kaffir lime leaves.
My girls love stuffing, but this time I just used the aromatics and made them a little pan gravy on the side.
photography by Andre Martin
recipe and styling by Sydney food stylist Jane Collins
Kaffir Lime Roasted Chicken
Prep time 5 minutes
Cooking time 1 hour 15 mins
1.8kg whole fresh chicken
2 lemons, halved
4 or 5 kaffir lime leaves, crushed , plus extra to serve
2 Tbsp olive oil
cracked black pepper
1 Preheat oven to 180c. or 160 fan forced. Line a tray or your favourite pan with baking paper. Place chicken on a board and stuff with the lemon, the last half of lemon you can squeeze all over the chicken. Stuff a few kaffir lime leaves into cavity. Drizzle with olive oil , sprinkle with sea salt and cracked black pepper. Tie the legs together with kitchen twine. Place onto prepared tray or pan and bake for 1 hour and 15 minutes. If your oven is like mine and there is a hot spot at the back, turn after about 40 minutes to cook evenly.Baste with the juices.
2 Remove from oven and let rest covered with foil for about 20 minutes to relax the meat and let the flavours infuse. The chicken is cooked when the juices run clear when you cut between the the leg and the breast.
I serve this chicken with extra lime leaves stuffed between the legs. if you want to make a gravy for this chicken,drain off most of the juices into a saucepan( or the baking tin if its goes from oven to stove top ) and bring to the boil over medium high heat, add 1-2 tablespoons of plain flour and stir, cooking for 1- 2 minutes, slowly pour in about 2 cups hot chicken stock whisking all the time to make a smooth gravy ,or boiling water from the kettle if you don’t have chicken stock and let simmer for 5 minutes till thickened. Season with sea salt & cracked pepper and serve.