Fed up with your normal roast chicken? Add some Thai influence to give it some zing.
This simple chicken is amazingly juicy as a result of the combination of slow roasting and the thai-flavoured butter which infuses through the meat as it cooks. I didn’t even put any stuffing inside, which is unheard of for me because that is usually my favourite part. However, there is so much taste to the meat that you really don’t need the stuffing.
If you don’t want to team this up with traditional side dishes, such as roast potatoes, then perhaps try my Chilli Coriander Rice.
Not only does this chicken taste great for Sunday lunch but the left-overs make fantastic sandwiches!
Ingredients – serves 4-6:
2.3kg/5 lb chicken
- 1/2 onion, cut in half
- 1 lime, halved
- 1 long red chilli, halved
- 125g/4.5 oz butter, softened
2 long red chillis, de-seeded and roughly chopped
1 stalk lemongrass, finely chopped
- juice of 1 lime
- 1 tbsp fish sauce
- 1 handful fresh coriander, roughly chopped
Heat the oven to 160C/140C fan forced/320F.
Blitz the butter, chillis and lemongrass in a food processor until well combined.
Add the juice of 1 lime (don’t discard the lime itself), the fish sauce and the fresh coriander to the food processor and blitz. Turn off the food processor and carefully remove the blade from the bowl.
- Rinse the chicken under cold water, pat dry with a paper towel, then place in a roasting dish ensuring that the breast is facing upwards.
Using your fingers, carefully separate the skin from the chicken’s breast at the neck end, without tearing the skin. Push about half of the thai butter under the skin, ensuring that you spread it out over the breast inside the skin.
- Rub the rest of the butter over the skin of the chicken.
- Place the onion, halved lime and also the juiced lime, plus the other red chilli inside the cavity of the chicken.
- Cover the roasting dish in foil and cook for 1 hour and 15 minutes.
Then cook without the foil for 1 hour, basting with the pan juices halfway through and at the end of that time. You may need to cover just the breast area with a piece of foil to prevent over-browning.
Turn up the oven to 220C/200C fan forced/430F, and cook for another 20-30 minutes. Test that the juices run clear when the thickest part of the leg is pierced with a skewer.
Remove the chicken from the roasting dish, put on a plate and cover loosely with foil. Leave to rest for 20 minutes before carving.