MALAYSIAN-STYLE ROAST CHICKEN
1 whole free-range chicken 2 limes, cut into wedges Marinade 3 cloves garlic, crushed 1 teaspoon grated fresh ginger 3 tablespoons runny honey 3 tablespoons light soy sauce 1 red chilli, chopped
(optional) 1 tablespoon sesame oil 2 tablespoons fish sauce Juice 1 fresh lime Place chicken breast-side down with legs towards you. Using poultry shears or kitchen scissors, cut along one side of backbone; turn chicken around and cut along other side. Remove backbone, cutting through rib bones as you go. Open chicken out, turn over and flatten by pushing down hard. Combine the marinade ingredients and season with salt. Brush over the chicken. Marinate in fridge for 1-2 hours.
To cook, place chicken in a roasting tin, skin-side up, and season with sea salt; reserve any remaining marinade. Roast in a preheated 200°C fan oven for about 30 minutes, then reduce to 180°C fan and roast for a further 20-25 minutes, brushing occasionally with remaining marinade.
Rest in a warm place for 10 minutes before serving with lime wedges. Serves 4