Thai-spiced roast chicken

1.5kg (3lb) whole free-range chicken 1 stick lemongrass, chopped 2 cloves garlic, chopped 1 thumb-sized piece root ginger, peeled and chopped 1 red chilli, chopped 1 lime, zest and juice handful fresh basil leaves 2tbsp creamed coconut 2tbsp sunflower oil 150ml (1/4pt) white wine

dinner table. Preheat the oven to gas 6, 200°C, fan 180°C. Season the chicken's cavity and put the bird in a large roasting tin. Put the lemongrass, garlic, ginger, chilli, lime zest and juice, basil, coconut cream, 1 tbsp of the sunflower oil and some seasoning into a small blender and whizz until it forms a paste. Loosen the skin over the chicken breasts and then spread the paste evenly over the meat beneath the skin. Rub all over the whole chicken with the remaining 1 tbsp oil and season well. Pour the wine around the chicken, wrap tightly in foil and roast for 45 minutes. After 45 minutes, remove the foil, baste with the roasting juices and roast for another 30-35 minutes or until the skin is golden brown. Check the chicken is completely cooked by making sure the juices run clear when a skewer is inserted. Remove from the oven and rest for 10 minutes before carving. Slice the chicken and pour the juices from the roasting tin over the top. Serve with rice and stir-fried spinach with chilli and garlic.

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