Roast laksa chicken with bean sprout salad

Spice up Sunday dinner with this vibrant roast laksa chicken.

• 1/4 cup (75g) laksa paste
• 1.6kg whole chicken, butterflied (ask your butcher to do this for you)
• 250g punnet cherry tomatoes, quartered
• 150g bean sprouts
• 1 bunch coriander, leaves picked
• 150g green beans, sliced on an angle
• 1 long red chilli, thinly sliced
• Juice of 1 lime

1. Step 1

   Preheat oven to 180°C. Place 1 tbs laksa paste under the skin of the chicken breasts, then brush another 1 tbs over the chicken.

2. Step 2

   Place on a baking paper-lined baking tray and cook for 30 minutes, then baste with remaining 1 tbs laksa paste and cook for a further 30-40 minutes until cooked through. Set aside to rest, loosely covered with foil, for 10 minutes.

3. Step 3

   Meanwhile, to make the salad, combine the tomato, bean sprouts, coriander, green beans and chilli in a bowl, then set aside.

4. Step 4

   To make the dressing, drain the chicken resting juices and combine with the lime juice, then drizzle over the salad to serve.