Go Back
Print
Sticky Soy, Lime & Roasted Garlic Chicken
A bit of a change from the classic Sunday roast chicken. Light and bright with all that lime with sweetness from sticky onions and saltiness from soy.
Servings: 4
: 40 kcal
Author: Just Jo
Ingredients
  • 1 head of garlic
  • 1 tbsp olive oil plus extra to drizzle
  • 1-2 tsp fresh ginger grated finely
  • 2 limes – zest of one juice of 2
  • 1-2 tsp dark soy
  • 1 tsp dark brown sugar*
  • One whole chicken skin still on
  • *= I used coconut blossom sugar as I wanted to try it out but any soft brown sugar palm sugar or even honey would work here to balance the sour and the saltiness of the other ingredients
Instructions
  1. Slice the head off the bulb of garlic and pop in a small ramekin with a drizzle of oil over the exposed cloves.
  2. Roast at 180°C for about 40 minutes until the garlic is super soft, sweet and mellow. Set aside to cool. (Note you can do this a day ahead and pop it in the fridge; I was baking bread so put it in with the loaf to rationalise using the oven not just for a bulb of garlic!).
  3. Squeeze out the softened garlic and mix to a thick paste with all the other ingredients bar the juice of lime number two.
  4. Loosen the skin over the chicken breasts and spoon/pour half of the marinade under the skin.
  5. Season the outside of the bird then drizzle with a little more oil or butter as liked.
  6. Pop the lime husks into the cavity of the bird. Waste not, want not!
  7. Cook as directed in previous recipe OR simply roast your chicken via your preferred method.
  8. 15 minutes before the end of cooking add the juice from the second lime to the reserved marinade and paint over the pale but cooked chicken. Return to the oven and cook until the glaze becomes sticky and the skin crispens up almost like a crispy duck. Rest for at least ten minutes before slicing and serving.
Recipe Notes

See the link for the recipe for Perfect Roast Chicken to get my method.
P.s. I think this would work beautifully with chicken pieces instead of the whole bird, maybe even on the BBQ. Do try it and let me know how it goes.