Created by TwisSis RIP Forever in our Kitchen on July 14, 2016
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.