thai roasted chicken

I didn&#039;t have any milk on hand for Jamie Oliver&#039;s Chicken in Milk, but I did have some coconut milk. This Thai Roasted Chicken in Coconut Milk happened. Recipe adapted from Jamie Oliver&#039;s Chicken in Milk.

Thai Roasted Chicken in Coconut Milk

5 1/2 lb whole chicken

tsp salt

tsp black pepper

olive oil

cinnamon

sage leaves (loosely packed)

lemon grass ((See Note 1))

lemon (zest only)

garlic

coconut milk

Preheat oven to 375°F. Completely rinse chicken under cold water and pat dry with paper towels.

Sprinkle the chicken all over with with kosher salt and black pepper.

Heat oil in a heavy based oven-proof pot (See Note 2) over medium high heat and brown the chicken all over. Be careful not to scorch the skin on bottom, you want to brown it. I constantly moved it around in the pot using tongs.

Carefully remove chicken and set aside on a plate. Pour the out the excess fat and set aside to roast vegetables or discard. With spoon, scrape up bits of cooked chicken on bottom of pan and leave in pan. Return chicken to the pot, add remaining ingredients and bake covered for 90 minutes.

Remove lid and baste chicken with juices. Leave uncovered and bake uncovered for 35 minutes.

Let stand for 10 minutes before removing the chicken. Remove and discard lemon grass and cinnamon stick from sauce. Serve chicken with the sauce on the side.

Completely rinse chicken under cold water and pat dry with paper towels.

Add trivet to Instant Pot. Place whole chicken on trivet and add the cinnamon sticks, sage leaves, lemon grass, lemon zest, garlic cloves and pour coconut milk over all.&nbsp;

Cover with lid and seal vent. Cook on Poultry or High Pressure setting for 6 minutes per pound. Allow pressure to naturally release for at least 10 minutes.&nbsp;

Carefully lift chicken out of Instant Pot using trivet handles and discard&nbsp;cinnamon sticks, sage leaves, lemon grass, lemon zest pieces. Strain cooking liquid and press cooked garlic through sieve. Add cooking liquid back to Instant Pot and press the Sauté setting. Cook for 10 minutes uncovered to reduce. Serve with shredded chicken.

***If you're looking for crispy skin it will not happen in the Instant Pot. BUT, you can with this simple step. Lift the chicken using the trivet handles from your Instant Pot and transfer to a lined baking sheet.Brush with a  little oil and place under broiler for 2-4 minutes, watching closely so as not to burn. Voila! Crispy skin in minutes.

Instant Pot Method

https://content.jwplatform.com/videos/xvW6tXH8.mp4

I didn't have any milk on hand for Jamie Oliver's Chicken in Milk, but I did have some coconut milk. This Thai Roasted Chicken in Coconut Milk happened.

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