Prep Time: 10 minutes
Cook Time: 2 hours, 30 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
Preparation:
- Preheat oven to 325 degrees (gas mark 3).
- Start with a well-thawed chicken (if using frozen). Open the cavity and discard any inner organs you find there (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).
- Place all marinade/sauce ingredients in a sauce pan and stir well. Place over medium-high heat, stirring until sauce comes to a light boil and sugar dissolves. Reduce to minimum, stirring occasionally for several minutes, or until the sauce thickens slightly.
- 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 to slather it on if the sauce has cooled enough).
- Cover the remaining sauce with a lid and leave off the heat for use later.
- Now add 1/4 cup water to the bottom of the roasting pan. Cover the chicken and place in the preheated oven (325 degrees - gas mark 3).
- 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 (do this several times). Return to the oven for 1 more hour.
- Remove roasting pan from oven and remove the lid. Now spoon 2-3 more Tbsp. of the lime marinade/sauce you reserved earlier over the chicken. Note that the sauce may have become thick (almost like syrup) - this is fine. It will "melt" when it touches the hot flesh of the chicken. There should be adequate moisture (juices) in the bottom of the roasting pan (if not, add 1/4 cup more water).
- Turn the oven up to 400 degrees (gas mark 6). Leaving the lid off the chicken, return the roasting pan to the oven for another 45 minutes to 1 hour, or until the 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.
- Remove the chicken from the 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 (in the sauce pan). Place sauce pan over medium heat, stirring occasionally until sauce is warm.
- 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.
- There are several ways you can 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. Place the pieces on a serving platter. Pour sauce over, then top with sliced spring onions. Either way it's delicious. ENJOY!
More Chicken Cooking Tips:
- If crispy skin is more important to you than tender flesh, divide the baking time this way: 1.5 hours with lid on (at 325 degrees), followed by 1 to 1.5 hours with lid off (at 400 degrees).
- When roasting chicken, always check to make sure there is some liquid in the bottom of the pan (a little water can be added as needed). This will ensure a more tender roast.
- To test if chicken is done: Slip a knife into several of the thickest parts of the chicken (the drumstick, or just under the drumstick are good places). If the meat near the bone is white and the juices run clear, it is done. If you see red meat and/or juices, the chicken still requires another 15 to 30 minutes of roasting time.
