Using ClemenGolds in the marinade adds a vibrant citrusy flavour to the chicken and tenderises its meat. Serve the roast chicken with stir-fried vegetables, sticky rice or noodles
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Family Friendly |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPeel and crush the garlic cloves. Finely grate the ginger. Zest and juice 6 of the ClemenGolds. Halve the remaining. Chop the chilli.
Use kitchen scissors to cut down either side of the backbone of the chicken and remove it. Cut the chicken in half.
Place the garlic, ginger, juice, zest, chilli, chicken, soya sauce, vinegar, paprika, sugar and salt in a large zip-top bag and marinate overnight.
Preheat the oven to 200°C, gas mark 6.
Place the chicken (along with the marinade) in a roasting dish or cast-iron pan with the halved ClemenGolds. Roast in the oven for 30-40 minutes, basting occasionally, until golden and sticky.
Squeeze the roasted ClemenGold halves over the chicken before serving.
