thai roast chicken

This Thai roast chicken is flavoured with a Thai dipping sauce and pan drippings for really, really big flavours. Serve family style on rice noodles with an asian green of your choice. Start soaking your rice noodles before you roast the chicken. They will take an hour.

chicken

salt

pepper

vegetable oil (to coat the chicken)

chicken stock

oz wide rice noodles

Tbsp chicken fat

onions

5-6 Tbsp nam jim

oz asian greens

Tbsp vegetable oil

garlic (finely minced)

ginger (finely minced)

soy sauce

nam jim (Thai dipping sauce)

minced cilantro

red chili ((optional))

peanuts ((optional))

Pre-heat your oven to 400F. Pre-heat your roasting pan (a skillet works well) in the oven.

Rub the chicken with the oil.

Season generously with salt and coarse black pepper

Roast the chicken, legs facing the rear of the oven for 15-20 minutes. Baste with pan drippings.

Continue roasting the chicken, turning occasionally to ensure the chicken roasts evenly, until the breast reaches an internal temperature of 165F and the legs reach 175F, about 25-30 minutes more. Remove from oven, place chicken on a cutting board with a groove to catch the juices and let rest while you cook the noodles.

Spoon off 4 Tbsp chicken fat and reserve to cook the noodles. Spoon off the rest of the fat (discard), place the pan over medium heat and add the chicken stock. Scrape up the little bits in the bottom of the pan and stir to get them to dissolve. Lower heat to as low as your stove will go.

Roast the chicken

Soak the rice noodles in hot tap water. They will need to soak for about an hour to soften properly.

Heat a frying pan or wok over medium heat.

Add the chicken fat or vegetable oil to the pan.

Drain the noodles well and stir them into the hot oil. You are finishing cooking the noodles. This takes about 2 minutes.

Stir in the green onions and nam jim.

The rice noodles.

Heat a pan over medium heat.

Add the oil and heat until shimmering. Add the garlic and ginger and cook briefly, about 1 minute. Add the asian greens and stir fry for 2-3 minutes. Add a splash of stock, cover, and cook until just barely done. Add a splash of soy and stir.

Asian greens

Carve the chicken breast from the bone. Remove the wings.

Slice the breasts into bite size pieces.

Remove the legs. Cut the drumsticks from the thighs. Cut the bone from the thighs and slice into bite size pieces.

Pour any accumulated juices into the roasted pan with the rest of the chicken juices. The juices that come out of the chicken when you carve it are pure flavour. Never let them go to waste!

Place the noodles on a large plate. Place the greens on the noodles, then arrange the chicken overtop.

Spoon the roasting pan juices over the chicken and then drizzle with nam jim to taste. I like about 4-5 Tbsp of the nam jim here.

Garnish with cilantro, red chili and chopped peanuts.

To plate

This Spicy Thai Roast Chicken is perfectly juicy and tender with charry skin, and infused with fragrant Thai aromatics and seasonings. Perfect for easy family dinners or your holiday table.

Spicy Thai Roast Chicken

Lemongrass

Coriander coriander

Asian Red Shallots – peeled and roughly chopped

2-10 Bird’s Eye Red Chilies (or any other small hot red chilies),

TBLS Light Soy Sauce

TBLS Fish Sauce

TSP Sweet Dark Soy Sauce

¼ TSP ground White Pepper

½ TSP freshly cracked Black Pepper

TSP Turmeric Powder

¼ TSP Kosher Salt

Water,

To Serve: Chopped coriander (cilantro), Nam Jim Jaew, cucumber slices, and warm steamed rice

TSP Glutinous Rice (sticky rice) – toasted and pound or ground into a fine powder

TBLS Tamarind Paste/Concentrate

TBLS Lime Juice

Sugar,

TBLS Thai Chili Powder,

Asian Red Shallot – peeled and finely sliced

TBLS chopped Coriander

Make the marinade

Add the lemongrass, coriander roots, garlic, and shallots to a mortar and pestle and pound into a fine paste. Next, add the chilies and pound until the paste is smooth. Stir in the light soy sauce, fish sauce, sweet dark soy sauce, ground white pepper, freshly cracked black pepper, turmeric powder, kosher salt, and coconut sugar until combined well. (Note: Alternatively, you can bend all the marinade ingredients into a smooth paste using a blender. You will need to uncover and scrape the sides of the blender jug.)

Spatchcock the chicken

Place the chicken breast side down with the legs facing you on a chopping board. Using kitchen scissors, cut through both sides of the backbone and remove it. (Freeze it in a sealed freezer-friendly bag to make chicken stock another time, or discard it.) Use some paper towels to wipe out and slimy or bloody bits on the inside. Then turn the chicken over and press down on the breastbone to flatten the chicken. (You may hear a crack).

Marinate the chicken

Place the chicken in a large mixing bowl and pour the marinade all over the chicken. Using your hands (wear disposable gloves if needed), rub the chicken all over with the marinade. Loosen the skin over the breasts and rub the marinade under the skin on the flesh. Turn the chicken around and do the same on the bottom side. Then place the chicken breast side down in the bowl and cover with cling wrap. Allow to marinate for 3 hours in the fridge, or overnight for best flavor. (Remove the chicken from the fridge 30-40 minutes before you’re ready to roast to take the chill off.)

Preheat oven to 190°C/374°F. Line a baking tray with aluminum foil and place a baking rack on top. Place the chicken skin side up on the rack and tuck the wing tips underneath. Spoon some of the marinade evenly on top. Pour 2 cups of water into the baking tray (this will prevent any dripping marinade from becoming too smoky and burning). Place the chicken into the oven and roast for 25 minutes. Meanwhile, transfer the remaining marinade into a small saucepan or pot. Simmer over medium heat for 2-3 minutes or until slightly thickened. Remove the chicken from the oven and baste with thickened marinade. Place the chicken back in the oven and roast for 15-20 minutes more, until the chicken has cooked through. (The chicken is cooked through when a digital thermometer inserted in the inner thigh area near the breast but not touching the bone registers 73°C/165°F. If you don’t have a digital kitchen thermometer, you can check if the chicken is done by cutting into the area between the leg and breast – the juices should run clear. If the juices are pink, place the chicken back in the oven for a few more minutes to finish cooking.) Transfer the tray to a cooling rack and allow the chicken to rest for 10-15 minutes.

To Serve

Place the whole chicken on a large serving plate or platter and carve at the table. Or cut into piece and arrange on the platter. Garnish with coriander and serve with the Nam Jim Jaew, cucumber slices, and warm steamed rice.

For the Spicy Thai Roast Chicken:

Make the Nam Jim Jaew

While the chicken is roasting (or resting after cooking), prepare the spicy dipping sauce. Toast the glutinous rice in a dry skillet until golden brown and it smells like popcorn. Transfer to a mortar and pestle and pound into a fine powder (or use a spice grinder to grind). Then transfer to a small bowl and add the tamarind paste, fish sauce, lime juice, coconut sugar, and Thai chili powder. Mix with a spoon to combine, then stir in the garlic, shallot, and coriander. Taste and adjust sugar and lime juice if needed. Then set aside until ready to serve.

For the Nam Jim Jaew (Spicy Dipping Sauce):

Very easy to follow your recipes
Thank you 💗

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Spicy Thai Roast Chicken

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