Firecracker chicken with cavolo Nero rice

Danny rates 9/10. Rice missing something, will either add shallot/sweet onion or cook with veg stock cube. Chicken was tasty but dry, will cook a litlle less next time. Get ahead Make the sauce and prepare the chicken up to 24 hrs ahead, cover and chill. Leftover roast chicken can be kept chilled for up to 3 days. NUTRITIONAL INFO 734cals: 23g fat (5g sat fat); 749 protein: 3g fibre: 56g carbs; 79 total sugars: 2.5g salt

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Step 1

1. Preheat the oven to 180°C, fan 160°C, gas 4 and put the chicken in a roasting tin with the lime halves. Mix all of the sauce ingredients together in a bowl. Carefully slide your hands underneath the skin of the chicken, lifting it away from the breast and taking care not to tear the skin. Spoon a third of the sauce into this pocket then rub it all over the breast. Season the skin lightly with salt and roast for 55 minutes.

Step 2

2. Remove the chicken from the oven

Step 3

to rest for 10 minutes.