Spring is a time where nature is being reborn and as a result there is more fresh produce in the markets. Crops and vegetables can be grown again and all signs point to Summer. There are many green’s available during the Spring months including asparagus, peas, garlic, apricots, strawberries, rhubarb, and citrus fruits.
One recipe that sums up spring is Lime and Honey Roast Chicken. I would quickly like to clarify that the time and heat of cooking is for an Irish cooker. You may need to adjust it to suit yourself.
Pre-heat your oven to approximately 180.c (for a fan oven). Place a whole garlic and two halved limes into the chicken’s cavity. Put the chicken into a roasting dish and roast for approximately 90 minutes, depending on the weight of the chicken.
While the chicken is roasting add the juice of a lime, two tablespoons of honey, salt and pepper, and oil into a bowl and mix. After 45 minutes take the chicken out and pour the marinade over the chicken and return to the oven. Continue cooking for around another 45 minutes.
When the chicken is done you could take the juices, minus the fat, and add it with oxtail soup, and gravy to make a citrus gravy. Personally I would leave it as it is.
When the chicken is done carve it and serve with cous cous and a side salad. Add some of the juices to the cous cous in order to flavour it.