1. For the marinade add lime juice into a mixing bowl. Add oil, sugar, soy, black pepper, paprika, cumin, oregano, garlic &
ginger puree to the bowl. Mix together well.
2. Cut the whole chicken into half and remove the spine and coat in the
marinade. Allow to marinade for at least 2- 4 hours or ideally overnight.
3. Pre- heat oven to 220c. Place marinated chicken quarters onto an oven tray & roast for 15 minutes on a high heat (this will ensure the chicken has crispy skin). Turn the oven down to 180c & roast for a further 45 minutes or until a core temperature of 75c (82c SCOT) has been reached.
5. To serve, cut the half chickens into pieces (serving a quarter chicken per portion).
Enjoy with our Heritage tomato salad!