Chicken marries well with flavours of ginger, soy, garlic and limes. Roast the chicken under a high heat until the skin is crispy and golden and serve it with a sweet, fresh minty fruit salsa.

Ingredients

• 1.5 kg whole chicken
• 75 g softened butter
• 2 tbsp dark soy sauce
• grated rind and juice 2 limes or 1 lemon
• 2 tbsp manuka honey
• 2 tbsp minced fresh ginger
• 1 tsp minced garlic
• 1 red or green chilli, deseeded and finely chopped (optional)
• 1 tbsp flour

Papaya, tomato and chilli salsa

• 1 papaya or ½ paw paw
• 1 tomato, blanched and peeled
• 2 tablespoons red onion, finely chopped
• 1 red chilli, deseeded and finely chopped
• 2 tablespoons chopped fresh mint
• juice and grated rind of 1 lime
• about 2 tablespoons oil

Method

1. Using kitchen scissors or a large heavy cooks knife, cut down either side of the backbone of the chicken and discard.
2. Press the chicken down flat and turn the wings under the chicken.
3. Using your fingers carefully, lift the skin from the chicken at the breast, leg and thigh joints.
4. Mix together 50 grams of the butter, soy sauce, lime or lemon juice and rind, manuka honey, ginger, garlic and chilli. Spread the mixture between the skin and chicken meat.
5. Sift over the flour and dot with the remaining butter.
6. Cook at 190°C for 1¼ hours or until cooked when tested.
7. To prepare the salsa, peel and deseed the papaya or pawpaw. Cut the papaya or pawpaw and tomato into 1cm dice.
8. In a bowl mix the papaya or pawpaw, tomato, onion, chilli, mint, lime rind and juice and canola or olive oil. Season with salt and pepper and garnish with pieces of honeycomb, if wished. Serve with the roast chicken.