Sumptuous Thai Roast Chicken

Realizing that I hadn’t yet posted a recipe for a protein, I thought I would try something I have wanted to try for a while. It was a recipe I spontaniously came up with, combining my love for Thai green curry with my love of our home cook’s roast chicken. I decided I would try out this fusion roast for our Monday digs dinner. It turned out an absolute treat! Being super easy and insanely tasty – I hope my “Monday Roast” can chase away those Monday night blues for you too!

Ingredients:

  • A whole 1.4kg Chicken (estimated size)
  • 1 tsp honey
  • 1 lemon
  • 4 big leeks
  • 2 Sweet potatoes, peeled and chopped
  • 3 Tbsp Green Thai paste
  • Salt and Pepper
  • 5 Tbsp crushed Garlic
  • Olive oil
  • 1 can Coconut Milk

Method:

Preheat your oven to 200 Degrees C.

  1. Rub your Chicken in olive oil, the garlic, Thai green curry paste, salt and pepper until evenly coated.
  2. Prepare, wash and halve your leeks and place them flat side down onto a roasting tray with the sweet potato pieces. Drizzle with a generous amount of olive oil and season with salt.
  3. Place your whole chicken in the center of the roasting dish (move the potatoes to the sides to ensure they cook through).
  4. Cut the lemon in half and place it in the cavity of the chicken.
  5. Roast for an hour or until fully cooked through. Remove the chicken from the tray and place it in a carving board covered with tin foil (to rest).
  6. Continue to roast the vegetables until they are caramelized and cooked through fully. Then remove them from the tray and place into a separate bowl for the time being.
  7. Place the tin of coconut milk into the roasting tray with a generous grind of salt and 1 tsp of honey.
  8. Place the roasting tray onto a stove top plate and turn on to a medium/high heat.
  9. Deglaze the roasting tray with the coconut milk (reduce the coconut milk down to a thicker, gravy like consistency – you do this in the tray in order to get all the flavors from the chicken and vegetables previously cooked in it).
  10. Once the coconut gravy is thick, place your chicken and veg back into the tray, on top of the gravy, top with coriander and serve!

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