Ingredients
3 long red chillies, deseeded and roughly chopped
25g fresh ginger, peeled and roughly chopped
3 cloves garlic
2 tbsp peanut oil
1 tsp sea salt flakes
1x 1.6kg chicken, butterflied
1 lime, halved
SERVES 4
Method
Preheat oven to 200c
Place the chilli, ginger, garlic, oil and salt in a small food processor and process to form a rough paste
Place the chicken on a roasting tray lined with non-stick baking paper
Rub the paste evenly over the chicken, add the lime to the roasting tray and roast for 35-40 minutes or until golden and the chicken is cooked through
Squeeze over the carmelised lime to serve
Recipe source: Donna Hay (2013) The New Classics