- 2½5kg avg whole chicken
- 60g tamarind paste
- 60g honey
- 3 limes
- 3 spring onions
- A handful of coriander, leaves only
- Sea salt
- Freshly ground pepper
- Large roasting tin
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 8. Remove the chicken from its wrapping and remove the giblets (you can save them for making homemade stock – see our tip at the end). Pat the chicken dry. Line a roasting tin with a layer of tin foil and pop the chicken on top.
- 2.
Pour the tamarind paste into a small bowl and add the honey. Grate in the zest and squeeze in the juice from 1 lime. Add a pinch of salt and pepper and stir to make a glaze. Brush half the tamarind glaze all over the chicken. Cover the chicken and tin with a layer of tin foil, crimping it to the sides of the tin to seal. Slide the chicken into the oven to roast for 1 hr 15 mins.
- 3.
When the chicken has roasted for 1 hr 15 mins, remove the foil from the tin. Brush over more of the glaze and slide the chicken back into the oven, without the foil, for 5 mins. Brush the chicken with the remaining glaze and return to the oven for 5-10 mins, till the skin is dark and sticky.
- 4.
Take the chicken out of the oven and check it’s cooked through by poking a skewer or knife into the fattest part of the leg. The juices should run clear. If they’re still a little pink, roast for 10-15 mins more. Let the chicken rest on a plate or board, loosely covered with foil, for 30 mins.
- 5.
While the chicken is resting, trim the roots and top 2cm off the spring onions and thinly slice them. Roughly chop the coriander leaves.
- 6.
Serve the roast chicken topped with the fresh coriander and spring onion, with wedges of the remaining lime on the side for squeezing.
- Tip
Take stock
A giblet stock is easy to make - just pop the giblets in a large pan with a sliced onion, chopped carrot, celery, a bay leaf and a few sprigs of thyme and parsley. Add 2 ltrs water. Cover, bring to the boil, then simmer for 2 hrs. Strain into a tub and store in the fridge for up to 3 days, or freeze for up to 3 months. Perfect for soups, risottos and gravies. - Tip
Something on the side?
The big flavours in this bird are perfect for pairing with some simple, refreshing sides. Try serving it with a dish of seasonal stir-fried greens like pak choi, kale or broccoli, and plenty of fluffy white basmati rice.
