Description
A flavorful and comforting Thai Roast Chicken dish, marinated in aromatic herbs and served with a rich gravy, perfect for family gatherings.
Ingredients
Scale
- 1 whole chicken
- 4 stalks lemongrass, cut in half and smashed
- 10 slices galangal
- 5 kaffir lime leaves, torn
- 8 slices ginger (optional)
- 2 heads shallots, diced
- 1/2 tsp white peppercorns
- 1/2 tsp black peppercorns
- 6 cloves garlic, minced
- 3 cilantro roots or 6 cilantro stems, chopped
- 1/2 tsp salt
- 1 Tbsp finely chopped palm sugar
- 3 Tbsp fish sauce
- 1 tsp black soy sauce
- 1/4 cup water
- 1 to 1 1/2 cup water (for gravy)
- 2–4 Tbsp coconut milk
- 2 Tbsp cornstarch
- A squeeze of lime or lemon juice
- Black soy sauce, as needed (to taste)
Instructions
- Preheat the oven to 450°F.
- Make the marinade by pounding the white and black peppercorns with garlic, cilantro roots, and salt into a fine paste. Mix in the palm sugar, fish sauce, and black soy sauce with 1/4 cup water until combined.
- Prepare the chicken by trimming excess fat, spatchcocking it, and marinating in the paste for at least 30 minutes.
- Make the stock by simmering the spatchcocked chicken spine in 1-1.5 cups of water for 20-30 minutes.
- Roast the chicken with lemongrass, torn kaffir lime leaves, and half the diced shallots in a roasting pan for 45-60 minutes.
- Make the gravy by combining stock, pan juices, and reserved marinade in a saucepan, adding coconut milk and thickening with cornstarch slurry.
- Serve the chicken atop herbs with gravy ladled generously over it.
Notes
Marinate the chicken a day in advance for better flavors. Store leftovers in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg