Roasted Chicken Marinated in Lemon and Chilli Paste

Roasted Chicken Marinated in Lemon and Chilli Paste

Ingredients:

  • 1 whole small chicken (≈ 1.5 kg), butterflied/spatch‑cocked

  • 3 tbsp extra‑virgin olive oil

  • 3‑4 cloves garlic, peeled and finely chopped

  • 2 tbsp honey

  • 2 lemons (one for juice, one cut into wedges)

  • Salt and freshly ground black pepper, to taste

  • 1–2 tbsp Sri Lankan style chilli paste (adjust to your heat preference)

Step‑by‑Step Instructions:

  1. Pre‑heat your oven to 180 °C (fan)/ 350 °F.

  2. In a small bowl, mix the olive oil, chopped garlic, honey, the juice of one lemon, salt, pepper and your Sri Lankan style chilli paste.

  3. Butterfly the chicken if it isn’t already (cut out the backbone and flatten the bird). Place the chicken, skin‑side up, on a large roasting tray.

  4. Rub the marinade all over the chicken, making sure both skin and meat underneath are coated. Arrange the lemon wedges around and under the chicken in the tray.

  5. Roast for around 1 hour 10 minutes, until the juices run clear, the skin is caramelised and golden, and the internal temperature at the thickest part reaches about 74 °C (165 °F).

  6. Once done, remove from the oven, let it rest for 5‑10 minutes before carving.

  7. Serve hot with your favourite sides - roast vegetables, green salad, or steamed greens work beautifully.

Notes & Tips:

  • Butterflying helps the chicken cook more evenly and faster.
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