PREP TIME: 35 MINS + RESTING
COOK TIME: 1 HOUR
SKILL LEVEL: MEDIUM
CALS: 378 FAT: 13G
SAT FAT: 5G CARBS: 2G
There’s nothing like a roast chicken for feeding a crowd. The classic dish is raised to a new level in this recipe, with lots of fresh mint, lime and white rum.
YOU WILL NEED
100ml white rum
1 large whole chicken (approx 2kg)
2 tbsp butter, melted
2 cloves of garlic, finely chopped
A small bunch of mint (approx 10g),
2 tsp white sugar
3 limes, zested and juiced
HOW TO DO IT
1 Remove the chicken from the fridge 30 mins ahead of time to bring it to room temperature. Preheat your oven to 200C/Gas 6.
2 Put the chicken breast side down on a large chopping board with the legs towards you. Use a sharp pair of kitchen scissors to cut along both sides of the backbone and remove it, then check the chicken over, removing any small bone fragments.
3 Turn the chicken breast-side up, then press down hard in the middle of the breastbone to flatten the chicken to the same thickness all over. Place the chicken into a roasting tray.
4 Make the mojito mix. In a blender, combine the melted butter with the garlic, half the mint leaves, the sugar, 50ml white rum, 1tsp salt and the lime zest (reserving the lime juice for later). Blend to a rough paste, then smear the paste all over the chicken.
5 Roast in the oven for 45-55 mins until the chicken is cooked through to the bone and the juices run clear.
6 Remove from the oven, cover with foil and allow to rest for at least 15 mins.
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