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Preparation Time : 60
Cook Time : 40
Total Time : 100
Chicken – cleaned and halved, with skin (for better results) 1 nos
Garlic Cloves ,crushed in a mortar with a pestle 5-6 nos
Ginger Paste(one medium piece of young ginger blended into a coarse paste) 1 tsp
Olive Oil 150 ml
One large, freshly squeezed lemon 1 nos
White pepper 1 tsp
Butter 40 gms
Salt 2 tsp
Honey 60 ml
Rosemary 4 gms
Thyme 4 gms
sprig japanese yuzu extract 2-3 ml
Make thin even slits on the surface of the chicken.
Rub the surface of the chicken with ginger, garlic, lime juice, herbs, salt and olive oil.
Leave to marinate for 45 minutes to an hour.
Set the oven to a 220 degrees centigrade and lay a sheet of foil in the baking tray.
Lay the chicken onto the tray and bake from 30-45 minutes depending on the doneness.
10 minutes before the chicken is ready to come out of the oven, whisk the softened butter along with honey and the yuzu extract.
Glaze the surface of the chicken with the yuzu butter and serve hot along with garlic bread/slaw/mash potato/rice.
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