ZINGY ROAST CHICKEN
An easy roast chicken recipe with a personal selection of spices that's proven to be a winner time and time again.
Provided by Nathan Hill
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 10h23m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place coconut flakes onto a baking sheet and toast in the preheated oven until light brown, about 5 minutes.
- Place coriander seeds in a skillet over medium heat. Roast the seeds, stirring constantly, until the they turn a light brown, 3 to 5 minutes. Remove from heat and grind in a blender until the seeds become a coarse powder.
- Place coconut, ginger, fish sauce, soy sauce, sumac, garlic, chili powder, and lime zest in the blender with coriander seeds; pulse until the mixture is blended into a paste.
- Place chicken in a roasting pan. Cut small slits near the chicken breasts, thighs, and wings with a sharp knife. Pack 1/3 of the paste into the slits, under the skin of the chicken.
- Dust chicken with salt; rub 2/3 remaining paste on chicken skin until thoroughly covered. Lay chicken breast-down in the pan.
- Refrigerate for 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake chicken in the preheated oven until golden brown and no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 638.7 calories, Carbohydrate 8.8 g, Cholesterol 106 mg, Fat 54.3 g, Fiber 2.9 g, Protein 27.9 g, SaturatedFat 16.3 g, Sodium 1140.5 mg, Sugar 2.9 g
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