Thai Roast Chicken
This aromatic lemongrass and ginger roasted chicken is a burst of vibrant flavors and spices. The ingredients come together to create a fragrant paste that is generously slathered onto the chicken before roasting. The result is tender, succulent meat with a crispy, flavorful skin that will surely become a favorite at your dinner table.
— Constant Cookbook
Ingredients
- 2 sticks lemongrass
- 50g/1¾oz ginger
- 3 spring onions
- 2 medium red chillies
- 2 medium yellow chillies
- 1 medium green chilli
- 1 tbsp ground turmeric
- 200ml/7oz ground nut
- 1 whole chicken
Instructions
- Set the oven to 180C/350F/Gas 4.
- Combine all of the ingredients apart from the chicken in a food processor and blend until smooth.
- Brush the chicken generously with the spice mix.
- Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer â the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up.
- Leave to rest for 15 minutes covered in foil before serving.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4-6
Comments
No comments found.