Lemon, ginger and coriander roasted chicken

Viva 29/6/2011

Amanda Laird

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Serves 4

1	Free-range organic chicken, size 14-16
2	Lemons
2	Garlic cloves
2 tsp	Fresh ginger, finely chopped
1 tbsp	Fresh coriander
1 cup	Chicken stock
2 tbsp	Soy sauce
1 tbsp	Mirin
1 to serve	Choy sum
1 to serve	Rice noodles
1 to serve	Mushrooms

Preheat the oven to 200 degC. Place the chicken in a roasting dish. Slice the lemons finely then place under the skin on the breast of the chicken.
Crush the garlic and ginger together. Add the coriander and combine to make a paste. Place this under the skin with the lemon.
Roast for 1 hour. Reduce the heat to 170C. Combine the chicken stock, soy and mirin, pour over the chicken and continue to cook for another hour.
Serve with steamed choy sum, rice noodles and a selection of mushrooms, while using the chicken cooking liquid to spoon over to add flavour.