- 6 chicken breasts, skin on if possible
- Juice of 4 limes
- 2 red chillies, seeded and chopped
- 1 tablesp. sunflower oil
- 2 stalks of lemon grass, thinly sliced
- 3cm piece of ginger, peeled and chopped
- 4 scallions, chopped
- 1 dessertsp. rosemary leaves, chopped
- 3 tablesp. honey
- Salt and freshly-ground black pepper
Roast Chicken with Chilli and Ginger
6 people
25 min
Ingredients
Main
- 6 chicken breasts, skin on if possible
- Juice of 4 limes
- 2 red chillies, seeded and chopped
- 1 tablesp. sunflower oil
- 2 stalks of lemon grass, thinly sliced
- 3cm piece of ginger, peeled and chopped
- 4 scallions, chopped
- 1 dessertsp. rosemary leaves, chopped
- 3 tablesp. honey
- Salt and freshly-ground black pepper
Method
Copy TextPlace the chicken breasts in a bowl.
Combine the marinade ingredients and pour over the chicken.
Cover and place in the fridge for an hour or two if you have time.
Preheat the oven to Gas Mark 6, 200ºC (400ºF).
Put in the chicken into a roasting tin and cook in the preheated oven for 20-25 minutes until golden.
The Quality Mark & You
Learn moreMethod
Copy TextPlace the chicken breasts in a bowl.
Combine the marinade ingredients and pour over the chicken.
Cover and place in the fridge for an hour or two if you have time.
Preheat the oven to Gas Mark 6, 200ºC (400ºF).
Put in the chicken into a roasting tin and cook in the preheated oven for 20-25 minutes until golden.
Serving Suggestions
Delicious served with roasted vegetables.
Review
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