Crispy-Skinned Chicken

Serves: 4
Preparation time: 20 minutes
Cooking time: 60 minutes

Ingredients
1 small (800g) whole fresh chicken
30ml fresh lemon juice
½ lemon
1 stalk lemongrass, pale section only, bruised
2 small fresh red chillies, bruised
2cm piece fresh ginger, halved, bruised
½ bunch coriander, roots, and stems only, washed, dried, bruised
2 cups cold water
1 tblspn yellow box honey
2 tspns sesame oil
1 tspn ground Chinese five spice
1 tspn ground cinnamon
1 tspn salt
½ tspn ground pepper (Masterfoods Peppercorn Medley brand)
coriander leaves, extra, to garnish

Method
1.Rinse chicken cavity under cold water. Pat dry with paper towel inside and out. Pour lemon juicechicken and use your hands to rub into the skin. Place lemon, lemongrass, chillies, ginger, and coriander in cavity. Place chicken in a large pot and add the water. Cover and bring to the boil over medium-low heat. Reduce heat to low and simmer for 30 minutes. Remove from heat. Drain.
2.In the meantime, preheat oven to 180°C. In a bowl add honey, sesame oil, Chinese five spice, cinnamon, salt and pepper, mix well.
3.Place chicken in a roasting pan and brush with honey mixture. Roast in preheated oven, brushing occasionally with pan juices, for 25 minutes. Remove from oven. Remove and discard lemon mixture from cavity.