The house smelled amazing when I had this chicken in the oven. My chicken happened to be 6lbs so it took a lot longer than the 3lb one this recipe was written for but I didn’t mind the extra time that scent spent wafting through.
- 1 whole chicken
- 2 limes, cut in half
- 2 garlic bulbs
- few rosemary sprigs
- 2 red chilli peppers, cut in half lengthwise
- 2/3 cup (dry but fruity) white wine
- pinch of saffron threads
- salt & black pepper
- 3 tbsp olive oil
Sprinkle a good pinch of saffron threads into the white wine and leave it be for a while.
Generously season the chicken cavity with salt and pepper.
Squeeze the juice of 1 lime over the chicken, then stuff the two halves in the cavity along with 2 sprigs rosemary and 1 piece of chili pepper.
Cut the garlic bulbs in half. They’ll support the chicken and keep it from cooking in its own fat while flavouring the drippings.
Place the garlic bulbs along with the remaining chili, more rosemary and other two lime halves in a roasting tray.
Place the chicken on top.
The saffron will have turned the wine beautifully golden by now. Pour it all over the chicken.
Drizzle the olive oil all over the chicken (and garlic bulbs).
Sprinkle the chicken with salt.
Roast the chicken in a preheated oven at 180Cº (355Fº) for an hour while often pouring the cooking juices over the chicken. Don’t mess around with undercooked chicken, people and keep a meat thermometer nearby. Core temperature measurements should read 165°F (74Cº). Let the chicken rest for 10 to 15 minutes, during this time the core temperature will rise.