Lime pickle roast chicken recipe

Method

1. Mix the garlic, ginger, lime pickle, cayenne pepper and coconut cream until well combined.
2. Place the chicken on a roasting tray and, using the back of a dessert spoon, smooth over the marinade until it is evenly coated, spooning a little into the cavity. Marinate in the fridge for a minimum of 2 hrs, or overnight.
3. Remove the chicken from the fridge 20 mins before you’re ready to roast and preheat the oven to gas 7, 220°C, fan 200°C.
4. Roast the chicken for 1 hr-1 hr 10 mins, basting every 25-30 mins until the juices from the thickest part of the bird run clear. Set aside to rest for 10 mins.
5. Meanwhile, arrange the sliced tomato on a plate. Place the onion in a sieve and rinse under the cold tap for 20 secs. Shake dry, then scatter over the tomatoes along with the coriander and the zest ½ lime. Squeeze over the lime juice and season with a pinch of sea salt.
6. Cook the naan bread according to pack instructions and serve torn in chunks with the carved roast chicken, drizzled in the cooking juices, and tomato salad on the side.

• Tip: Try serving your chicken alongside these Masala-spiced roast potatoes.

• See more Roast chicken recipes

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.