Red Thai Roasted Chicken

A Sunday is never quite the same without a roast dinner. This Sunday however I was suffering from severe junk food guilt; well less junk food in general, more pizza! We had a weekend away in Bath with friends and as this time I was not chief organiser and I felt it not my place to take over food management (plus we had way too much fun lined up so I knew we were going to be super busy.) Anyway, as I am sure you can imagine, there was an awful lot drank over the course of the weekend and I had 3:30am pizza both Friday and Saturday night. I also had my usual meals in between and finished off the left over pizza for breakfast! I am officially a drunken pizza addict! Anyway, this left me feeling a little guilty on the Sunday so I decided to opt for a less heavy roast than traditionally designed and therefore instead of the roast potatoes, Yorkshire Puddings, Stuffing and Cheesy Cauliflowers; I opted for salad.

So, if you too are feeling your body is in need of a healthy roast option then give this a try. I will also be giving you plenty of tasty ideas for your leftovers so nothing will go to waste.

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–          1 medium whole chicken (around 1.625kg)

–          1 chilli’s – halved

–          1 lime – halved

–          Large handful coriander

–          5 cloves garlic

–          2 onions – halved

–          1 chilli – finely chopped

–          1 thumbsize piece ginger – finely chopped

–          Juice 2 limes

–          2 tsp fish sauce

–          1 heap tbsp. red curry paste (see my red thai curry recipe for a great paste!)

Stuff the centre of the chicken with the halved chilli’s, halves lime, coriander and garlic cloves

Place the chicken on top of the onions in an oven proof roasting dish.

Mix the rest of the ingredients into a paste and drizzle over the chicken so it is well coated.

Cover the chicken with foil and leave to marinate in the fridge for at least an hour

Pre heat the oven to 180’C

Before roasting, baste the chicken again in the marinade and sprinkle with a good twist of salt.

Re-cover and roast in the oven for 1 hour. Remove from the oven and remove the foil. Baste in the juices and return to the oven (uncovered) again for 25-30 minutes, until the skin in lovely and crispy. Halfway through, remove the chicken again to baste.

When cooked, remove from the oven and cover and rest for 10 minutes. Drain the juices and keep store these in the fridge – I will be posting great recipes for the leftovers

Serve with crunchy salad and Stir fried rice or noodles.

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18 thoughts on “Red Thai Roasted Chicken

  1. Pingback: Picnic Selection – Roast Chicken Sandwiches | Homemade With Mess

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