Thai Food Made Easy | THAI ROAST CHICKEN
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Thai Roast Chicken:

Serve: 2


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.??






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