4 limes, halved
1 tbsp garlic infused oil
1 red chili, deseeded and chopped
large piece ginger
small bunch coriander stalks
2 tbsp soft brown sugar
1 tbsp fish sauce
sliced cucumber, shredded scallions (green end only)
Heat oven to 190C/170C fan/gas 5. Squeeze all the limes into a bowl and pop the lime halves into the chicken cavity with half the chili, half the ginger and the coriander stalks.
Place the chicken in a roasting tin and roast for 1 hr.
While the chicken is roasting, make a sticky glaze.
Add the remaining garlic oil, chili, ginger, brown sugar and fish sauce to the lime juice and use a hand blender or small blender to blitz until smooth.
Transfer to a small pan and reduce until thick enough to coat the chicken.
When the chicken has been cooking for 1 hr, tip some water into the bottom of the tin.
Pour half the glaze over the chicken and continue to roast for 45 mins more, covering with foil if it starts to brown too quickly.
When cooked, leave to the side to rest.
Pour the juices from the roasting tray, discarding the fat, into the rest of the glaze and pour into a small pan.
Simmer over a low heat and taste, adding more sugar or fish sauce if it needs it.
Serve the chicken with the cucumber, scallions and coriander around it and the gravy on the side.
Recipe adapted from: Good Food