Roast Chicken with Thai Flavours
- Low fat
- Lactose free
- Low calorie
- Low carb
Black pepper, garlic and fresh coriander are often used in Thai cooking for grilled or fried chicken. We’ve adapted this flavouring for roast chicken.
Ingredients
- 1 chicken (about 3 lb/1.5 kg)
- 5 cloves garlic, smashed
- 1-1/4 cups (300 mL) chopped fresh coriander
- 2 tbsp (30 mL) lime juice
- 1 tbsp (15 mL) fish sauce
- 1 tbsp (15 mL) peanut oil or vegetable oil
- 2 tsp (10 mL) coarsely ground black pepper
- 1/2 tsp (2 mL) salt
- Sprigs fresh coriander
- Lime wedges
Preparation
With poultry shears, remove backbone from chicken (save for stockpot); halve chicken lengthwise through breast.
In food processor, pulse together garlic, chopped coriander, lime juice, fish sauce, oil, pepper and salt until in paste. Rub all over chicken; let stand for 30 minutes or refrigerate for up to 2 days.
Place chicken, skin side up, on rack in roasting pan. Roast in centre of 400°F/200°C convection oven or 425°F/220°C conventional oven until crispy and no longer pink in centre of thickest part of breast, 30 to 40 minutes. Garnish with coriander sprigs; serve with lime wedges on side.
Makes 2 to 4 servings.
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