Nick Grimshaw

So tell us how you made this chicken, Ange.

What is the process?

This is delicious.

Thank you.

So yummy.

So you mix together your chipotle paste that's already made from Waitrose, sour cream, garlic, coriander leaves, and juice of one lime.

Mix all that together, and then you go under the breast of the chicken, so sort of between the breast and the skin, under the skin, and just sort of stuff it all into the chicken.

Talk me through that, because I've never actually done that, because I just think...

Ooh.

I feel a bit ooh.

So talk us through, is there a pro tip?

Well, I mean, the thing is, you're literally, it comes away naturally.

Right.

You know, so you literally lift the first sort of piece of the skin and you just gently push your thumb or finger through to open it up.

And what I did was I opened it up and then spooned all the liquid in because it was quite liquidy, the marinade.

Put it through there and then with my thumb, just massaged it round so it spread evenly across the breast.

Anything left, I spread over all the chicken.

I use the lime that was left because I juiced one lime, put it through inside the chicken along with the stalks from the coriander.

And then you roast for about an hour and 20 minutes.

Put it into a roasting tin, add a couple of spoons of water so that as it starts to give off all its juices, it mixes with the water and that forms your base.