Crispy skinned lemon chicken
Ingredients 1 (about 1.8kg) fresh whole chicken, cut into portions Saxa natural salt grinder ½ cup…
Ingredients
1 (about 1.8kg) fresh whole chicken, cut into portions
Saxa natural salt grinder
½ cup (125ml) honey
½ cup (125ml) lemon juice
1 tablespoon thick soy sauce
5cm piece fresh ginger, peeled, cut into matchsticks
1 teaspoons toasted sesame seeds
1 lemon, cut into wedges
2 green shallots, cut into matchsticks
Coriander leaves, to serve
Steamed jasmine rice, to serve
Method
Preheat oven to 200°C. Place the chicken, skin-side up, in a large roasting pan. Season well with salt. Roast in preheated oven for 20 minutes or until golden brown and cooked through.
Meanwhile, combine the honey, lemon, soy sauce and ginger in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until sauces boils and thickens. Remove from heat.
Brush the chicken with a little of the honey sauce and bake for a further 10 minutes or until chicken caramelises slightly.
Meanwhile, heat a medium non-stick frying pan over high heat. Add the lemon wedges and cook for 2 minutes each side or until golden brown. Remove from heat.
Place the shallots in a bowl of ice water and set aside for 5 minutes to cur. Drain well.
Arrange the chicken on serving plates. Drizzle with remaining honey sauce and sprinkle with sesame seeds, green shallots and coriander leaves. Serve with lemon wedges and steamed rice.
