ZINGY ROAST CHICKEN

Zingy Roast Chicken image

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

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Ingredients

½ cup coconut flakes
2 tablespoons whole coriander seeds
5 tablespoons chopped fresh ginger
3 tablespoons fish sauce
3 tablespoons soy sauce
3 tablespoons ground sumac
5 cloves garlic
1 tablespoon chili powder, or to taste
1 kaffir lime, zested
1 whole chicken, washed as dried
1 pinch salt to taste

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