Chipotle & lime roast chicken with quick pickled onions

Preheat the oven to 200°C, gas mark 6. In a bowl, mix the chipotle paste, coriander leaves, soured cream, ½ the garlic and the zest and juice of 1 lime; season. Use your fingers to gently lift the skin of the chicken breast away from the meat, then push the chipotle mixture underneath, spreading it evenly over the meat. Put the lime shell and coriander stalks in the cavity

Season the bird and drizzle with 1 tbsp oil. Put in a roasting tin with 4 tbsp water and roast for 1 hour 10 minutes-1 hour 20 minutes, basting every so often, until cooked through. (Insert a small sharp knife into the thigh, close to the bone; the juices should run clear and no pink meat should remain.) Remove from the oven and rest for at least 15 minutes

Meanwhile, put the onion rings in a small bowl. Sprinkle with a pinch of salt and add the juice of 2 limes. Toss to coat, cover, then set aside in the fridge to lightly pickle. Boil the kettle. Put the chilli in a medium saucepan over a medium heat; cook for about 1 minute, turning a little, until toasted and fragrant. Transfer to a small bowl, cover with just-boiled water and leave to soak for 10 minutes.

Put the saucepan back over a medium heat and add the remaining 1 tbsp oil, followed by the bay leaf, thyme and the remaining sliced onions; cook for 15 minutes, until soft and golden. Remove the ancho chilli from its soaking liquid, reserving 100ml, then deseed and roughly chop. Add the remaining garlic to the onion mixture, cook for 30 seconds, then stir in the chopped tomatoes, chopped ancho chilli, the reserved soaking liquid and a pinch of salt. Bring to a simmer and bubble for 12-15 minutes, until reduced to a thick sauce. Discard the bay leaf and thyme stalks. Carve the chicken at the table and serve with the pickled onion, tomato sauce, extra coriander and the lime wedges, so that everyone can make up their own tacos.