How to cook roasted chicken eat with spicy and sour sauce recipe, by Hot Fly on YouTube. 2 min 57 s.
- Video length
- 2 min 57 s
- Time to do it
- 1 hour 30 minutes
- Difficulty
- Easy
- Steps
- 9
What you need
Steps
Heat the oven to 200C (400F). Pat the chicken dry inside and out with paper towels. Dry skin is the easiest way to get crisp skin.
Season the chicken generously inside and out with salt and pepper. Put a few garlic cloves and lemon halves into the cavity for flavour.
Rub softened butter or oil all over the skin. Tie the legs together with kitchen string and tuck the wing tips under the body.
Set the chicken breast side up in a roasting tin. Pour a splash of water or stock into the tin so the drips do not burn.
Roast for 20 minutes, then turn the oven down to 180C (350F). Cook for another 40 to 50 minutes for a 1.5 kg bird.
Push a thermometer into the thickest part of the thigh, away from the bone. It should read 74C (165F), and the juices should run clear.
Lift the chicken onto a board, cover loosely with foil and rest for 10 to 15 minutes. This keeps the meat juicy.
For the sauce, mix 2 chopped red chilies, 2 crushed garlic cloves, 3 tbsp lime juice, 2 tbsp fish sauce and 1 tbsp sugar. Add a splash of water and taste.
Carve the chicken and serve it hot, with the spicy and sour sauce on the side for dipping.
Tips and common mistakes
Do not rinse raw chicken under the tap, because splashes spread bacteria. Wash your hands, board and knife with hot soapy water instead.
If the skin browns too fast, lay a piece of foil loosely over the breast and keep roasting.
Balance the sauce to your taste: more lime for sour, more sugar for sweet, more fish sauce for salty.
Let the bird rest before carving, or the juices will run out and the meat will taste dry.
Questions
How long does a bigger chicken take?
Add roughly 20 minutes for each extra 500 g, then check the thigh temperature. Always go by the thermometer, not just the clock.
Can I make the sauce ahead of time?
Yes, mix it up to a day ahead and keep it covered in the fridge. Stir it again before serving, since the sugar settles.
What if I do not have a meat thermometer?
Pierce the thickest part of the thigh and check that the juices run clear, not pink. The leg should also wiggle easily in the socket.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
