Best Thai Style Roast Chicken Recipes

THAI-STYLE ROAST CHICKEN

Steps:

• Preheat the oven to gas 5, 190C, fan 170C. In a blender, blitz the ginger, garlic, inner leaves of the lemongrass (reserve the stripped outer leaves), chili, lime zest and juice (reserve the lime skins) and 1 tablespoon of oil until just pureed. Season with a little salt.
• Lift the skin from the neck end of the chicken and push your hand in between the skin and the meat, separating them as far over the chicken and down into the legs as you can. Push the paste under the skin and pat to distribute evenly. Put the chicken in a roasting tin, rub with the teaspoon of oil and season with a little salt and pepper. Put the lime skins and outer leaves of the lemongrass into the cavity. Put in the oven and cook for 1 hour and 20 minutes, until cooked through or the juices from the leg run clear when pierced with a skewer.
• Just before the chicken is ready, mix the lime juice, fish sauce and sugar in a small pan and warm gently to melt the sugar. In a bowl, add the rest of the ingredients for the noodles ans toss together with the warm sauce. Serve with the chicken, spooning over some of the chicken juices.

THAI STYLE ROAST CHICKEN

Steps:

• 1. In a big bowl where you could fit the chicken start by mixing the Thai curry paste with the coconut milk, freshly grated ginger, salt and pepper. Place the chicken in and rub the mix all over it. Set aside for a few minutes to half an hour or even half a day (in the fridge) if time permits.
• 2. Preheat the oven at 180 C (fan assisted) or 200 C Gas mark 6.
• 3. Place the chicken in a roasting tin best if you have one of those clay pots that has its lid too. Pour all the remainder of the curry paste mix over the chicken. Sprinkle a little more salt and pepper over it.
• 4. Slide it into the oven and roast for about 70 min (depending on chicken size) see notes below regarding chicken cooking times.
• 5. Remove it from the oven and take the cover off. With the help of a spoon, spoon some juices over it and return into oven.
• 6. Increase the heat to 200 / 220 C / 7 and bake for another 30-40 min until its skin become nice crisp and golden. Pierce with a fork or a metallic skewer and if the juice that comes out of the chicken is clear it is ready to take out.
• 7. Rest it (even if you can't really wait to tuck in ?? ) for 15-20 min before beginning to carve.
• 8. Remove the coconut milk and the curry paste juices, place it in a small dish which you can place back in the oven to remain nice and hot while the chicken rests. This will be absolutely divined to pour over whatever you choose to eat as a side to this.

THAI-STYLE ROAST CHICKEN

Steps:

• Wash and dry chicken. 2Combine all ingredients except chicken. 3Pour mixture inside and over chicken. 4Cover and allow to marinate in fridge for at least 1 hour (I usually try to leave it for 4 hours). 5Move to a wire rack baking tray. 6Bake, uncovered, in preheated 180C (350F) oven for 1 1/2 hours or until cooked, brushing occasionally with pan juices.