This Thai recipe for Lime Roast Chicken is super-delicious, with crispy skin and tender meat beneath. You'll love the sweet lime flavor of this roast chicken, which makes a perfect meal to serve for any social gathering as well as for everyday meals. Add as much or as little chili as you like - the lime sauce will still taste just as sweet! Includes lots of tips on how to roast chicken, so you'll be sure to get your roast chicken just right. An easy roast chicken recipe to make - and the results are fantastic. Enjoy!
Prep Time: 10 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 40 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 40 minutes
Ingredients:
•SERVES 4 + (Depending on the size of Your Chicken)
•1 medium (approx. 4 lbs, or 2 kg.) whole chicken (thawed if using frozen)
•LIME MARINADE/SAUCE:
•1/2 cup lime juice
•1/4 cup rice vinegar, OR substitute regular white or apple cider vinegar
•1/3 cup fish sauce (available in tall bottles at Asian/Chinese food stores)
•1/2 cup loosely packed brown sugar
•7-8 cloves garlic, minced, OR 1 Tbsp. bottled pureed garlic
•1-2 fresh red chilies, minced, OR 1 tsp. dried cayenne pepper (omit for a very mild lime sauce)
•To Serve:
•3 sliced spring onions (scallions)
•optional: lime wedges
•1 medium (approx. 4 lbs, or 2 kg.) whole chicken (thawed if using frozen)
•LIME MARINADE/SAUCE:
•1/2 cup lime juice
•1/4 cup rice vinegar, OR substitute regular white or apple cider vinegar
•1/3 cup fish sauce (available in tall bottles at Asian/Chinese food stores)
•1/2 cup loosely packed brown sugar
•7-8 cloves garlic, minced, OR 1 Tbsp. bottled pureed garlic
•1-2 fresh red chilies, minced, OR 1 tsp. dried cayenne pepper (omit for a very mild lime sauce)
•To Serve:
•3 sliced spring onions (scallions)
•optional: lime wedges
Preparation:
1.Preheat oven to 325 degrees (gas mark 3).
2.Open the cavity of the chicken and discard any inner organs (or reserve them for making chicken stock, as desired). Rinse the chicken and pat dry. Place in a deep roasting pan or casserole dish, one that has a lid high enough that it won't touch the top of the chicken.
3.Place marinade/sauce ingredients in a sauce pan and stir over medium-high heat until it reaches a light boil and sugar dissolves. Reduce to minimum, stirring occasionally for several minutes, or until the sauce thickens slightly.
4.Remove from heat. Pour 1/3 of this sauce over the chicken. Thoroughly coat the chicken with the sauce by spooning it over (you can also use your hands if the sauce has cooled enough). Cover the remaining sauce for use later.
5.Now add 1/4 cup water to the bottom of the roasting pan. Cover and place chicken in preheated oven.
6.Allow to slow roast for 1 hour, then remove from oven. Use a ladle to spoon juices from the bottom of the pan over the chicken. Return to the oven for 1 more hour.
7.Remove from oven and spoon 2-3 more Tbsp. of the lime marinade/sauce you reserved earlier over chicken. There should be adequate moisture (juices) in the bottom of the roasting pan - if not, add 1/4 cup water. Tip: the sauce may have become thick by this time (almost like syrup) - this is fine. It will "melt" when it touches the hot flesh of the chicken.
8.Uncover chicken and increase heat to 375 to 400 degrees (gas mark 5-6). Return chicken (uncovered) to roast another 45 minutes to 1 hour, or until skin has turned golden-brown and the chicken is well done (if your chicken is larger than 4 lbs, it may require a little longer). Check on it occasionally to ensure it isn't over-browning.
9.Remove from oven and allow to cool slightly. Meanwhile, using a ladle, scoop out 1/3 cup of the juices from the bottom of the roasting pan and add to the reserved lime sauce. Place over medium heat, stirring occasionally until sauce is warm.
10.Taste-test the lime sauce, adding a little more sugar, if desired, or a little more fish sauce if not salty enough. Add more fresh minced chili or cayenne pepper if more spice is desired.
11.There are several ways to serve this dish. First, you can place the whole chicken on a platter (Thanksgiving style), and either pour the sauce over, or serve it on the side (instead of gravy). OR, place chicken on a chopping board, and chop it into pieces (as shown). Place the pieces on a serving platter. Pour sauce over, then top with sliced spring onions. ENJOY!
1.Preheat oven to 325 degrees (gas mark 3).
2.Open the cavity of the chicken and discard any inner organs (or reserve them for making chicken stock, as desired). Rinse the chicken and pat dry. Place in a deep roasting pan or casserole dish, one that has a lid high enough that it won't touch the top of the chicken.
3.Place marinade/sauce ingredients in a sauce pan and stir over medium-high heat until it reaches a light boil and sugar dissolves. Reduce to minimum, stirring occasionally for several minutes, or until the sauce thickens slightly.
4.Remove from heat. Pour 1/3 of this sauce over the chicken. Thoroughly coat the chicken with the sauce by spooning it over (you can also use your hands if the sauce has cooled enough). Cover the remaining sauce for use later.
5.Now add 1/4 cup water to the bottom of the roasting pan. Cover and place chicken in preheated oven.
6.Allow to slow roast for 1 hour, then remove from oven. Use a ladle to spoon juices from the bottom of the pan over the chicken. Return to the oven for 1 more hour.
7.Remove from oven and spoon 2-3 more Tbsp. of the lime marinade/sauce you reserved earlier over chicken. There should be adequate moisture (juices) in the bottom of the roasting pan - if not, add 1/4 cup water. Tip: the sauce may have become thick by this time (almost like syrup) - this is fine. It will "melt" when it touches the hot flesh of the chicken.
8.Uncover chicken and increase heat to 375 to 400 degrees (gas mark 5-6). Return chicken (uncovered) to roast another 45 minutes to 1 hour, or until skin has turned golden-brown and the chicken is well done (if your chicken is larger than 4 lbs, it may require a little longer). Check on it occasionally to ensure it isn't over-browning.
9.Remove from oven and allow to cool slightly. Meanwhile, using a ladle, scoop out 1/3 cup of the juices from the bottom of the roasting pan and add to the reserved lime sauce. Place over medium heat, stirring occasionally until sauce is warm.
10.Taste-test the lime sauce, adding a little more sugar, if desired, or a little more fish sauce if not salty enough. Add more fresh minced chili or cayenne pepper if more spice is desired.
11.There are several ways to serve this dish. First, you can place the whole chicken on a platter (Thanksgiving style), and either pour the sauce over, or serve it on the side (instead of gravy). OR, place chicken on a chopping board, and chop it into pieces (as shown). Place the pieces on a serving platter. Pour sauce over, then top with sliced spring onions. ENJOY!
