The Mexican bird : Chipotle roast chicken

Serves 4

• 1g whole chicken
• 2 chipotle chillies
• ∫ lime
• 1 tbsp fish sauce
• 1 tbsp maple syrup
• 1 tbsp olive oil
• 2 cloves garlic

Step 1
If using whole chillies, rehydrate them in a bowl of boiling water for 10–15 minutes, until soft.

Step 2
Blitz all the ingredients (except the chicken) together and smother the marinade all over the chicken, rubbing it into the skin.

Step 3
Marinate the chicken for at least 2 hours, or overnight in the fridge.

Step 4
Preheat the oven to 180C/350F/gas mark 4, then bring the chicken up to room temperature by taking it out of the fridge 30 minutes before cooking.

Step 5
Put the chicken on a roasting tray, then transfer it to the oven for 1 hour, removing it to baste it in the juices twice.

Step 6
After an hour, remove it from the oven and leave it to rest under some foil.

Step 7
Drain the juices from the pan, skim off and discard any excess fat, then transfer the juices to a bowl or jug, to serve with the chicken.