Another favourite in our house.
You can prepare this ahead of time and just pop it in the oven when you are ready.
To be honest, one chicken is never enough in my house now so we are a two chook family, leftovers are great in quesadillas.
2 x 1.8kg chickens, spine removed and flattened
4 jalapeño chillies, halved, seeds removed and cut into strips across the width
10 garlic cloves, peeled and roughly chopped
Zest and juice of 2 limes
a handful of chopped fresh coriander, mostly stalks is fine.
300mls light sour cream
salt and pepper
Preheat the oven to 200 degrees Centigrade.
Flatten the chickens, skin side up in your roasting tin.
Combine the chilli, garlic, zest, juice, coriander, sour cream, salt and pepper in a bowl.
Smear the marinade all over the chicken and pop into the oven, uncovered.
Roast for 40 minutes and then baste with the pan juices, return to the oven and baste another couple of times, every 20 minutes should do it.
Check the chicken is cooked through and then allow to rest for 10-15 minutes before serving.