Thai-style roast chicken
Member recipe

Thai-style roast chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Member recipe by

Servings

Serves 6

Refreshing thai style take on a traditional chicken roast

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 5 cm piece ginger, chopped
  • 2 garlic gloves, chopped
  • 2 stalks lemongrass, inner leaves finely chopped
  • 1 red chilli, deseeded and chopped
  • 2 limes, zested and juiced
  • 1 tbsp vegetable oil, plus 1 tbsp for roasting
  • 1.5 kg chicken
  • For the noodles:
  • 2 limes, juiced
  • 2 tbsp fish sauce
  • 1 tbsp light brown soft sugar
  • 300g fresh rice noodles, warmed following pack instructions
  • 2 tsp sesame oil
  • 1/2 cucumber, deseeded and sliced into half moons
  • 1 carrot, grated
  • 1 red chili, deseeded and sliced
  • 100g beansprouts
  • 1 bunch spring onions, sliced
  • small handful fresh coriander leaves
  • small handful fresh mint leaves

Method

    1. 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.
    2. 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.
    3. 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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (2)

toristone2's picture
5

Delicious and unusual, 5 stars

pookiegirl's picture
1.25

Oh dear - wish I'd read this recipe through thoroughly (unlike whoever put it on here), made the paste but it wasn't a paste it was unbelievably runny and I ended up pouring it with the bits and pieces under the skin as best I could - I think the quantities are wrong somewhere and I think its the oil as its says 2 tablespoons of oil in the recipe which I think should read teaspoons as it says in the method 'together with a teaspoon of the oil!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…