Thai Sticky Lime Roast Chicken With Pan Sauce

Prep Time
1 3/4h
Cook Time
1h 15m
Ready In

"Found @ bbcgoodfooddotcom, entered here for play in Culinary Quest #3 & I can hardly wait to try this particular recipe as Siggi & I eat whole roasted chicken often here in Iceland. This recipe by Barney Desmazery also made a point to add this TIP: "This glaze is excellent on chicken pieces too. Just apply the glaze at the start of the cook time as they will take just 45 min to cook." GOOD TIP for me as I esp like recipes that are versatile & still work well when you need to expand them to more than 4 servings. (I was equally impressed that the recipe used 8 fresh garlic cloves! Yum!) ENJOY!"

Original recipe yields 5 servings


  • Serving Size: 1 (599.1 g)
  • Calories 555
  • Total Fat - 12 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 1227.1 mg
  • Sodium - 811.9 mg
  • Total Carbohydrate - 16 g
  • Dietary Fiber - 2.1 g
  • Sugars - 8 g
  • Protein - 92.9 g
  • Calcium - 92.1 mg
  • Iron - 13.5 mg
  • Vitamin C - 40.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 180C (360F). Put the squeezed lime halves in the chicken cavity w/the whole garlic cloves, half the chilli, half the ginger & the coriander stalks. Place the chicken in a roasting pan & roast for 1 hr.

Step 2

While the chicken is roasting, make the sticky glaze. Add the remaining garlic, chilli, ginger, brown sugar & fish sauce to the lime juice & use a hand blender to blitz until smooth. Transfer to a small pan & reduce until thick enough to coat the chicken.

Step 3

When the chicken has been cooking for 1 hr, put some water into the bottom of the pan. Pour half the glaze over the chicken & continue to roast for 45 mins more, covering w/foil if it starts to brown too quickly. When cooked, remove the roasted chicken to a serving platter & allow it to rest.

Step 4

Pour the juices from the roasting pan (discarding any fat) into the rest of the glaze & pour into a small pan. Simmer over low-heat & taste, adding more sugar or fish sauce if needed.

Step 5

Serve the chicken w/the cucumber & spring onions plus the sauce to the side.

NOTE #1 - Re yield: The recipe said 4 servings, but a 4 1/2 lb chicken split 4 ways would make 4 VERY LRG servings, so I revised that slightly to 4-6 servings. I honestly feel we could all use our judgment about the size of chicken & # of servings based on our cooking experience.

NOTE #2 - Pouring the glaze over the chicken likely sends most of the glaze flavor(s) to the bottom of the pan instead of the chicken where it belongs. I'd suggest using a pastry brush to liberally apply the glaze over all the chicken surfaces, maybe 2-3 times before continuing to roast for the extra time.

Tips & Variations

  • Hand-held stick blender
  • Aluminum foil as needed



10 Stars. Wouldn't change a thing. Lots of flavor in the meat from the "stuffing" and the glaze gave the skin a really good flavor.

review by:
(6 Aug 2016)