About this recipe:Spice up your traditional Sunday roast dinner! I use Scotch bonnets, but the chilli type and amount can be altered to your taste. This is a really simple recipe I have been making for my partner for years and it's his absolute favourite! Serve with roast potatoes and a selection of vegetables. ENJOY!!
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Method Prep:10min › Cook:2hr › Ready in:2hr10min
Preheat the oven to 190 C / Gas 5.
Wash and dry the chicken, then using a spoon, carefully lift the skin away from the breast meat to create a cavity for your flavoured butter. Place in a roasting tin.
Mix together the butter, chilli, garlic, herbs, half the citrus zest and salt and pepper. Push this under the skin of the chicken. Squeeze the remaining citrus juice over the chicken skin. Season with salt and pepper, then drizzle with olive oil and rub over.
Place lime halves inside chicken cavity along with quartered onion and some salt and pepper. Cover loosely with foil.
Bake in the preheated oven until the juices no longer run pink, about 90 minutes. Remove the foil for the final 30 minutes, then rest the chicken in a warm place for 15 to 20 minutes before carving.
Discard the lime inside the cavity. I normally cut off the chicken skin and reserve half for anyone who's a hardened chilli lover. The other half I slice up, add back to the chicken's cooking juice in the tray with the onion, some chicken gravy powder, half a glass of rose or white wine and the cooking liquid of my accompanying veg. Reduce down for a delicious gravy.
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Brilliant meal but used Mexican rice and corn on cob as a side with my own spicy tomato sauce using the juices from the chicken half a lemon juice and a bay leaf and tin of chopped tomatoes - 08 Jan 2015