Preparation time
less than 30 mins
less than 30 mins
Cooking time
1 to 2 hours
1 to 2 hours
Serves
Serves 4-6
Serves 4-6
Lemongrass, ginger and chillies add a wonderfully intense flavour and fragrance to roast chicken in this stunningly simple recipe.
By Nigel Slater
From Nigel and Adam’s Farm Kitchen
Ingredients
- 2 sticks lemongrass
- 50g/1¾oz ginger, peeled
- 3 spring onions
- 2 medium red chillies
- 2 medium yellow chillies
- 1 medium green chilli
- 1 tbsp ground turmeric
- 200ml/7oz groundnut oil
- 1 whole chicken
Method
- Set the oven to 180C/350F/Gas 4.
- Combine all of the ingredients apart from the chicken in a food processor and blend until smooth.
- Brush the chicken generously with the spice mix.
- Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer – the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up.
- Leave to rest for 15 minutes covered in foil before serving.