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Mango, Lime and Ginger Roast Chicken


Serves 4

1 whole medium Red Tractor chicken
5 limes
1 mango, peeled and cut into chunks
5cm fresh ginger, peeled
1 tbsp honey
2 tbsp olive oil
salt and black pepper
3 lemon grass, halved

Mango, Lime and Ginger Chicken_600_433


Preheat oven to 190°C/375°F/gas mark 5.

Place the zest and juice of 1 lime in a processor with the mango, 1 tbsp fresh grated ginger, honey and oil. Process slightly, leaving a few chunks.

Season the chicken inside and out with salt and pepper, to taste. Pierce 2 limes and place in chicken cavity. Place chicken in roasting tin.

Halve remaining limes and add to roasting tin with the remaining piece of ginger and the lemon grass.

Roast for 20 minutes per 500g plus 10-20 minutes extra. After 20 minutes, baste the chicken with pan juices and generously spoon over the mango glaze. Continue to roast, basting and glazing every 15 minutes. Cover with foil if chicken starts to burn. The juices should run clear when the chicken is pierced. If not, cook further.


Serve the chicken surrounded by the charred lime and lemon grass and ginger with a selection of stir fried vegetables.