Roasted Lime Chicken
Doesn’t this chick look pretty? *sfg*
Some time ago I read a recipe for Roasted Lemon Chicken in one of my Donna Hay book. I liked it since it seemed to be pretty easy and no fuss – perfect for a Sunday Lunch with friends.
Since I do not like lemons too much but always have some lime on hand I decided to have a Roasted Lime Chicken instead of the lemon version.
It was pretty easy as I said:
One average nice little chicken (washed) get filled with halfed or quatered lime, I added some branches of fresh orange and lemon thyme and rosemary as well. Salted and pepperd on the outside.
Put it in the oven at about 200°C.
Then I mixed some extra lime juice with honey and olive oil. Every now and then brush the Chicken with the mixture. This makes the outside crispy but also makes sure, that it still remains juicy inside.
After about an hour and a half (depends on the size of the chicken) your chicken should be ready to serve.
As you can see I served it with some potato wedges and a blue fenugreek sour cream dip.
I simply put the potato wedges into the oven half an hour before the chicken is due. For the dip I just whipped some blue fenugreek into some sourcream and seasoned it with salt, pepper and some lime juice.
Voila! Lunch’s ready! Enjoy!
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