Kaffir Lime and Ginger Roast Chicken

Good tasting Roast chicken, with a twist!

Prep: 15 minutes

Cooking: 2 hours 15 minutes

Serves: 4


  • 4 kaffir lime leaves, centre vein removed
  • 1 stem lemongrass, pale section only, coarsely chopped
  • 5cm piece fresh ginger, peeled, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 long fresh green chillies, seeded, coarsely chopped
  • 2 fresh coriander roots, finely chopped
  • 1 large (about 2kg) Steggles Family Feast Roast chicken
  • Kaffir lime leaves, extra, crushed
  • 1 tablespoon light olive oil
  • Coriander leaves, to serve


  1. Preheat oven to 180°C.
  2. Place the lime leaves, lemon grass, ginger, garlic, chilli and coriander roots in a mortar and gently pound with a pestle until a paste forms. Season with salt and pepper.
  3. Rinse the chicken cavity under cold water. Pat the chicken dry inside and out with paper towel. Place in a roasting pan.
  4. Lift the skin under the breast. Spoon the lime leaf paste under the skin. Place the extra lime leaves in the chicken cavity. Tie legs
  5. Roast the chicken in preheated oven, basing occasionally in pan juices, for 1 1/2-2 hours or until the juices run clear when a skewer is inserted in the thigh.
  6. Remove from oven and set aside for 10 minutes to rest before serving.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Mar 21, 2018
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