Ingredients for Thai Style Roast Chicken
- 1 (1.5-2 kg) whole chicken
- Coconut Milk
- Green Curry Paste
- Fresh Ginger
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- Chili
- Fresh Coriander
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How to Make Thai Style Roast Chicken
- Preheat oven to 180°C (350°F).
- Rinse and pat the chicken dry with paper towels.
- In a bowl, whisk together the soy sauce, fish sauce, brown sugar, honey, garlic, ginger, lemongrass (finely chopped), red chilies (finely chopped), and lime juice.
- Place the chicken in a large roasting bag or a baking dish. Pour the marinade over the chicken, ensuring it's coated evenly, inside and out.
- Refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
- Remove the chicken from the refrigerator 30 minutes before roasting to allow it to come to room temperature.
- Place the chicken on a wire rack set over a baking tray to allow for even cooking and crispy skin. (If using a roasting bag, place it directly on the baking tray).
- Roast uncovered for 1 hour and 20 minutes, or until the internal temperature reaches 75°C (165°F) and the juices run clear. Baste the chicken with the pan juices every 20 minutes for extra flavor and moisture.
- Remove from the oven and let rest for 10 minutes before carving and serving. Garnish with fresh cilantro and lime wedges.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
1g
Fat
134g
Carbs
0g
