serves
4
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1.2 kg chicken, cut into 8 pieces
- 1 lime, zested and juiced
Marinade
- 100 g coriander stalks
- 50 g parsley stalks
- 3 cloves garlic, peeled
- 50 g fresh ginger, peeled and chopped
- 100 ml grapeseed oil
- 1 long red chilli, halved
- 30 ml soy sauce
Marinating time overnight
Instructions
For the marinade, blend the ingredients in a food processor. Rub the marinade onto the chicken pieces. Put the chicken into a dish, cover and refrigerate overnight. If you can’t leave it overnight, at least marinate it for 3 hours for the flavours to get going.
Remove the chicken from the refrigerator 30 minutes before cooking. Preheat the oven to 180°C. Place the roasting chicken in a pan and roast for 20-25 minutes until cooked.
Remove the chicken from the oven, cover and leave to rest for 10 minutes.
Season with a little more salt, pour over the lime juice, scatter with the lime zest and pan juices and serve.
Recipes and images from Three Blue Ducks by Mark LaBrooy & Darren Robertson, published by Plum, rrp $39.99.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
