Chilli-Roasted Chicken with Lemongrass 
and Roasted Limes

Serves 2

1 lemongrass stalk

2 bird’s-eye chillies

2 bunches coriander, roots

and leaves

2 garlic cloves

juice of 2 limes

¾ cup fish sauce

3 tbsp palm sugar

1 whole chicken, butterflied

2 limes, extra, halved

3 cups jasmine rice, steamed

1 bunch gai lan, to serve

2 tbsp oyster sauce, to serve

1 Preheat oven to 180°C. Roughly chop lemongrass, chillies, coriander roots and garlic. Place in the bowl of a small food processor and pulse until finely chopped. Add lime juice, fish sauce and palm sugar, and process until combined and sugar dissolves.

2 Take 1/2 cup of marinade and strain into a jug with a sieve. Refrigerate and set aside for salad dressing tomorrow.

3 Place chicken in a
large bowl with remaining marinade, cover with cling 
film and refrigerate for 
2 hours or overnight.

4 Place chicken and marinade on a baking tray lined with baking paper. Add remaining limes and bake for 45 minutes or until golden and cooked through. Sprinkle chicken with coriander leaves and serve with jasmine rice and gai lan. Top with oyster sauce.