Thai Inspired Roast Chicken
I love a good roast chicken. I’ve been eating it the traditional way my whole life, but recently, decided to experiment in another direction. There are lots of recipes on how to roast a chicken traditionally, and if you haven’t ever done it, you should. But if you’re interested in trying something a little different, give this a whirl.
- 1 whole chicken— de-feathered, head and feet chopped off, giblets, etc. removed, rinsed inside and out with cold water and patted dry
- 4 tablespoons softened butter (ideally at room temperature)
- 1 garlic clove, chopped
- 2 garlic cloves, peeled and left whole
- 1 large onion, roughly chopped. (only if you don’t have a roasting rack)
- 1 Thai chili, chopped (with seeds included. For extra spice, use 2 or 3.)
- 4 Thai limes (or 2 regular limes if they’re all you can find)
- 10 or so Thai lime leaves (if you can find them)
- 1 tablespoon chopped cilantro leaves
- 4 stems (with leaves still attached) of un-chopped cilantro
- Preheat your oven to 425°
- Lay the lime leaves on the bottom of your roasting pan. If you have a roasting rack, put it over the lime leaves. If you don’t, use that roughly chopped onion and lay it over the lime leaves. Make sure there is enough to keep the chicken from touching the bottom of the rack.
- Season the inside and outside of your bird liberally with salt and pepper
- Roll your limes with the palm of your hand to loosen the juices, then puncture the outside of them several times with a fork
- Stuff the limes, cilantro stems and whole garlic cloves inside the cavity of the chicken.
- Put your softened butter into a bowl. Make a butter compound by adding the chopped garlic, chopped cilantro, chopped Thai chilis (these mothers are spicy, so make sure you wash down your cutting board afterward and don’t rub your eyes. trust me. it hurts like hell.) then mix it all together.
- Slide your hand under the skin of the bird and separate it from the flesh.
- Stuff about half of the butter compound under the skin.
- Use the other half to rub all over the outside of the bird.
- Place the bird in the roasting pan and the pan in the middle rack of the preheated oven.
- Roast for about an hour to an hour and a half, until the internal temperature reads about 170°.
- If the skin has browned on the outside to your desired level, but the bird is not finished cooking, cover the top with aluminum foil
- When it’s finished cooking, let it rest for about 10 minutes so that the juices don’t pour out when you carve it.
- Enjoy it however you’d like. I think it’s nice with some stir fried vegetables.