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Thai-style Roast Chicken
At a Glance
- Prep
- 20 minutes
- Cook
- 1 hour
- Total
- 1 hour 20 minutes
- Servings
- 4 serving(s)
Categories
- Main Course
- Whole Chicken
- Australian
- Thai-style
- Oven
- Easy
Allergens
- Fish
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Calories
923
per serving
3692 for selected servings
Fat
68.6g
per serving
274.4g for selected servings
Sugar
0.3g
per serving
1.2g for selected servings
Protein
71.1g
per serving
284.4g for selected servings
Carbohydrates
2.9g
per serving
11.6g for selected servings
Make and share this Thai-style Roast Chicken recipe from Food.com.
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Equipment
Wire rack baking tray, Oven
Ingredients
- 1 1/2 kg chicken
- 1 cup coconut milk
- 2 teaspoons thai green curry paste
- 2 tablespoons fresh ginger, grated
- 2 tablespoons lime juice
- 2 teaspoons fish sauce
- 1 small fresh chili, seeded,sliced
- 2 tablespoons fresh coriander, chopped
Instructions
Wash and dry chicken.
Combine all ingredients except chicken.
Pour mixture inside and over chicken.
Cover and allow to marinate in fridge for at least 1 hour (I usually try to leave it for 4 hours).
Move to a wire rack baking tray.
Bake, uncovered, in preheated 180C (350F) oven for 1 1/2 hours or until cooked, brushing occasionally with pan juices.
Note, prep time does not include time to marinate.
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