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Coriander and kaffir lime roast chicken with potatoes

  • 0:20 Prep
  • 1:30 Cook
  • 8 Servings


  • 24 kaffir lime leaves
  • 160g butter, at room temperature
  • 1/3 cup chopped fresh coriander
  • 2 x 2kg whole fresh chickens
  • 24 Baby Coliban (Chat) potatoes, halved (see note)
  • 1 tablespoon olive oil


  • 1
    Preheat a closed barbecue or oven to 180°C. Finely chop half the lime leaves. Transfer to a small bowl. Add butter and coriander. Mash until well combined.
  • 2
    Run your fingers under the skin of each chicken to loosen and create a large pocket. Press butter mixture into the pockets and spread evenly. Divide remaining lime leaves among the cavities. Use unwaxed kitchen string to tie the legs together. Tuck wings under. Transfer to a large roasting pan.
  • 3
    Arrange the potato around the chicken and drizzle over the oil. Season the chicken and potato with salt and pepper. Roast for 1 hour 30 minutes or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer each chicken to a serving platter. Cover with foil. Set aside for 5 minutes to rest. Serve with the potato, and asparagus and baby corn (see related recipe).

Source: taste.com.au


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