Red Thai Roasted Chicken

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4 people
Meal course
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Posted on
1625 grams
Whole chicken
1 large
Red chilli - deseeded and halved
1 whole
Lime - halved
5 medium
Garlic cloves - left whole
1 handful
Fresh coriander
2 medium
Red onion - peeled and halved
1 medium
Chilli - de-seeded and finely chopped
1 thumbsize
Ginger - peeled and grated
2 whole
Lime - Juice
2 tsp
Fish sauce
1 tbsp
Red Thai curry paste
Red Thai Roasted Chicken

If you fancy making your own curry paste for this recipe (which is 100 x better than shop bought!!) then check out my recipe here…

  1. Stuff the centre of the chicken with the halved chilli’s, halves lime, coriander and garlic cloves and place the chicken on top of the onions in an oven proof roasting dish.
  2. Mix the rest of the ingredients into a paste and drizzle over the chicken so it is well coated. Cover the chicken with foil and leave to marinate in the fridge for at least an hour
  3. Pre heat the oven to 180’C
  4. Before roasting, baste the chicken again in the marinade and sprinkle with a good twist of salt. Re-cover and roast in the oven for 1 hour. Remove from the oven and remove the foil. Baste in the juices and return to the oven (uncovered) again for 25-30 minutes, until the skin in lovely and crispy. Halfway through, remove the chicken again to baste.
  5. When cooked, remove from the oven and cover and rest for 10 minutes. Drain the juices and keep store these in the fridge – I will be posting great recipes for the leftovers Serve with crunchy salad and Stir fried rice or noodles.

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