Thai roast chicken
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4-6
From Nigel and Adam's Farm Kitchen
Lemongrass, ginger and chillies add a wonderfully intense flavour and fragrance to roast chicken in this stunningly simple recipe.
Method
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Set the oven to 180C/350F/Gas 4.
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Combine all of the ingredients apart from the chicken in a food processor and blend until smooth.
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Brush the chicken generously with the spice mix.
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Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer – the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up.
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Leave to rest for 15 minutes covered in foil before serving.
Ingredients
- 2 sticks lemongrass
- 50g/1¾oz ginger, peeled
- 3 spring onions
- 2 medium red chillies
- 2 medium yellow chillies
- 1 medium green chilli
- 1 tbsp ground turmeric
- 200ml/7oz groundnut oil
- 1 whole chicken
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