Makes 4 servings
- 2 red chiles, halved and seeded
- ⅓ cup coconut milk 1 3¼-lb whole chicken
- Zest and juice of 2 limes
- Handful fresh cilantro
- 1 3¼-lb whole chicken
- 2 limes, sliced
How to make it
Preheat the oven to 350°. Put the chiles and coconut milk in a food processor with the lime zest and juice, and cilantro
Loosen the skin at the edge of the cavity of the chicken and push your fingers underneath to form a pocket.
Push most of the paste into the pocket under the skin and rub the remaining paste over the outside of the chicken.
Lay the lime slices on the bottom of a roasting pan and sit the chicken on top. Cover with foil and roast for 40 minutes. Then, remove the foil, baste the chicken, and bake uncovered for another 30 to 40 minutes. Remove from the oven and let rest for 5 minutes.
Carve the chicken onto warmed serving plates.