Thai Roast Chicken:
1 .5 kg Whole chicken-prepared and cleaned
1 bulb Garlic-peeled
20 gram Coriander
¼ teaspoon Turmeric
2 tablespoon Oil
3/4 teaspoon Salt
½ teaspoon White pepper
½ teaspoon Sugar
-Blend the garlic, coriander, turmeric, oil, salt, white pepper, soy sauce and sugar in an electric blender until it turns into the rough paste.
-Insert the sharp knife and cut into the joints between the body and thigh.
-Rub the herb mixture all over the chicken. Try to get it underneath the skin around the breast if possible.
-Leave to marinate at least 3 hours or even better overnight.
-Pre-heat the oven at 250 Celsius.
-Put the chicken in the baking tray and cover with foil paper. Turn the oven down to 190 Celsius and bake for 45 minutes.
-Remove the foil, braise the chicken and bake for further 30-40 minutes.
– Rest for at least 20 minutes.
-Serve this Thai Roast Chicken with your choice of veggie, and potatoes. I had it with roast Mediterranean vegetables and roast potatoes.
-Personally, I would prefer to butterfly /spatchcock the chicken, as it will absorb the marinating better.
-This dish goes so well with Thai spicy sauce called “ Jim-Jeaw” The recipe is coming soon.
-I always encourage everyone to use a high-grade Thai seasoning. Happy cooking.🙋🏽