Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Lime, Honey and Soy Spatchcock Chicken (with lime & coconut dressing0

Gorgeous punchy Asian flavours which mellow with the coconut dressing. A whole chicken is spatchcocked (ask your butcher to do it or follow our demo on Instagram) then marinaded in lime, chilli, honey & soy. We have served it with a delicious coconut, lime & chilli dressing and Hasselback potatoes. The marinade mixed up for the chicken is also used for the dressing. Simply half it, pour half all over the chicken and with the other half stir in coconut cream ready for drizzling once the chicken is cooked.


Serves: 4

Prep: 10 minutes
Cooking: 45 minutes
Total: 55 minutes

Difficulty: easy



1 large chicken spatchcocked (ask your butcher to do this or watch our video)

For the marinade:-

2 red chillis deseeded and roughly chopped

3 garlic cloves

Thumb piece ginger

Juice of 2 limes, zest of 1

2 tbsp soy sauce

2 tbsp olive oil

Bunch coriander

2 tbsp coconut cream

2 limes halved

Coriander leaves

300g jersey royals

Blitz together the marinade ingredients. Season your chicken all over and spread over half the marinade.

Put the chicken and lime halves in a tray with your potatoes.

If making Hasselback potatoes using a sharp knife make slices 3mm apart making sure you don’t cut all the way to the bottom. Season the potatoes and drizzle with olive oil.

Roast the chicken and potatoes for 50 minutes in an oven of 200 degrees.

Stir the coconut cream into the reserved marinade for your dressing.

Scatter over the coriander leaves and serve with a green salad.

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