I found this recipe both delicious and frustrating. The flavor was very good and the meat eventually turned out great, but I made a recipe error early on and from there, nothing seemed to work as it was supposed to. Mainly, my cooking time was off. I believe this was because I forgot to take the chicken out of the fridge for about an hour before I started roasting it.

It ended up okay, because I just turned the oven up a bit (allowing the skin to get more golden and crunchy too) and gave it a bit more cooking time. This is also a recipe, where, if you have a different cooking time/oven temperature combination that you use regularly, you could just use these marinade/ingredients with your regular method of chicken roasting. I may do that next time myself.

Salad rolls! — recipe here.

We had this . . . → Read More: Lemongrass Roasted Chicken with Soy-Lime Dipping Sauce