Thai-spiced roast chicken recipe
This Thai twist on classic roast chicken is a real crowd-pleaser that will perk up the dinner table.
See method- Serves 4
- 20 mins to prepare and 1 hour 20 mins to cook
- 390 calories / serving
Ingredients
- 1.5kg (3lb) whole free-range chicken
- 1 stick lemongrass, chopped
- 2 cloves garlic, chopped
- 1 thumb-sized piece root ginger, peeled and chopped
- 1 red chilli, chopped
- 1 lime, zest and juice
- handful fresh basil leaves
- 2tbsp creamed coconut
- 2 tbsp sunflower oil
- 150ml white wine
Each serving contains
- Energy
- 1625kJ 390.0kcal
- Fat
- 15g
- Saturates
- 6g
- Salt
- 0.5g
- Sugars
- 1g
of the Reference intake
Carbohydrate 1.4gProtein 55.0gFibre 0.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Season the chicken’s cavity and put the bird in a large roasting tin.
- Put the lemongrass, garlic, ginger, chilli, lime zest and juice, basil, coconut cream, 1 tbsp of the sunflower oil and some seasoning into a small blender and whizz until it forms a paste.
- Loosen the skin over the chicken breasts and then spread the paste evenly over the meat beneath the skin. Rub all over the whole chicken with the remaining 1 tbsp oil and season well.
- Pour the wine around the chicken, wrap tightly in foil and roast for 45 minutes.
- After 45 minutes, remove the foil, baste with the roasting juices and roast for another 30-35 minutes or until the skin is golden brown. Check the chicken is completely cooked by making sure the juices run clear when a skewer is inserted. Remove from the oven and rest for 10 minutes before carving.
- Slice the chicken and pour the juices from the roasting tin over the top. Serve with rice and stir-fried spinach with chilli and garlic.
- See more Chicken recipes
- See more Thai recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
