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!
- 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
Preheat your oven to 200 Degrees C.
- Rub your Chicken in olive oil, the garlic, Thai green curry paste, salt and pepper until evenly coated.
- 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.
- Place your whole chicken in the center of the roasting dish (move the potatoes to the sides to ensure they cook through).
- Cut the lemon in half and place it in the cavity of the chicken.
- 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).
- 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.
- Place the tin of coconut milk into the roasting tray with a generous grind of salt and 1 tsp of honey.
- Place the roasting tray onto a stove top plate and turn on to a medium/high heat.
- 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).
- 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!