The tangy lime and sweet lychee in this roast chicken recipe create a unique and tantalizing combination that will make your taste buds dance with joy.
1 whole chicken
sea salt
freshly ground pepper
2 tbsp lime zest (from 2 limes)
2 tsp fish sauce, plus
3 garlic cloves, finely grated
1 jalapeno, grated
4 scallions, cut 2" lengthwise
2 small cucumbers, thinly sliced
fresh cilantro, mint, basil - for garnish
1Rinse and dry the chicken then season with salt and pepper as far in advance as possible. (15 minutes to 24 hours before)
2Preheat the oven at 425 degrees
3When the oven is at temperature, drizzle both sides with some Persian Lime Olive Oil to coat and place on the lower third of the oven. Set the timer for 50-60 minutes.
4While the chicken is cooking, prepare the sauce by combining the 1/2 cup Persian Lime Olive Oil, lime zest, fish sauce, Lychee White Balsamic, garlic and jalapeño in a medium bowl.
5Baste the chicken with its juices now and then while it's cooking.
6When the timer goes off, use an oven thermometer to check that the thickest part of the thigh has reached a temperature of 165 degrees Fahrenheit.
The juices should run clear and the chicken should no longer be pink at the bone.
7When the chicken is cooked, remove it from the oven and place on a serving platter. Spoon the sauce over the chicken.
8Note: The sauce can also be added to the chicken during the cooking time rather than at the end.
Ingredients
1 whole chicken
sea salt
freshly ground pepper
2 tbsp lime zest (from 2 limes)
2 tsp fish sauce, plus
3 garlic cloves, finely grated
1 jalapeno, grated
4 scallions, cut 2" lengthwise
2 small cucumbers, thinly sliced
fresh cilantro, mint, basil - for garnish
Directions
1Rinse and dry the chicken then season with salt and pepper as far in advance as possible. (15 minutes to 24 hours before)
2Preheat the oven at 425 degrees
3When the oven is at temperature, drizzle both sides with some Persian Lime Olive Oil to coat and place on the lower third of the oven. Set the timer for 50-60 minutes.
4While the chicken is cooking, prepare the sauce by combining the 1/2 cup Persian Lime Olive Oil, lime zest, fish sauce, Lychee White Balsamic, garlic and jalapeño in a medium bowl.
5Baste the chicken with its juices now and then while it's cooking.
6When the timer goes off, use an oven thermometer to check that the thickest part of the thigh has reached a temperature of 165 degrees Fahrenheit.
The juices should run clear and the chicken should no longer be pink at the bone.
7When the chicken is cooked, remove it from the oven and place on a serving platter. Spoon the sauce over the chicken.
8Note: The sauce can also be added to the chicken during the cooking time rather than at the end.
Spicy Lime & Lychee Roasted Chicken
In the recipe says 5 whole chickens or this a typo? Should it say 1 whole chicken?
Hello Nick, Thanks for catching that typo. We have updated the recipe. Have you tried the recipe yet? Many thanks.