Crispy skinned lemon chicken

Drizzle chicken with honey lemon sauce to add zest.

• 1 (about 1.8kg) fresh whole chicken, cut into portions
• Saxa natural salt grinder
• ½ cup (125ml) honey
• ½ cup (125ml) lemon juice
• 1 tablespoon thick soy sauce
• 5cm piece fresh ginger, peeled, cut into matchsticks
• 1 teaspoons toasted sesame seeds
• 1 lemon, cut into wedges
• 2 green shallots, cut into matchsticks
• Coriander leaves, to serve
• Steamed SunRice Jasmine Fragrant Rice, to serve

Energy 2933kJ	Fat saturated 10.00g
Fat Total 32.00g	Carbohydrate sugars 43.00g
Carbohydrate Total 45.00g	Dietary Fibre g
Protein 57.00g	Cholesterol mg
Sodium 272.22mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 200°C. Place the chicken, skin-side up, in a large roasting pan. Season well with salt. Roast in preheated oven for 20 minutes or until golden brown and cooked through.

2. Step 2

   Meanwhile, combine the honey, lemon, soy sauce and ginger in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until sauces boils and thickens. Remove from heat.

3. Step 3

   Brush the chicken with a little of the honey sauce and bake for a further 10 minutes or until chicken caramelises slightly.

4. Step 4

   Meanwhile, heat a medium non-stick frying pan over high heat. Add the lemon wedges and cook for 2 minutes each side or until golden brown. Remove from heat.

5. Step 5

   Place the shallots in a bowl of ice water and set aside for 5 minutes to cur. Drain well.

6. Step 6

   Arrange the chicken on serving plates. Drizzle with remaining honey sauce and sprinkle with sesame seeds, green shallots and coriander leaves. Serve with lemon wedges and steamed rice.