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Thai Roast Chicken
A rich, fragrant paste of cilantro, limes, chiles, and cream of coconut tenderizes the bird as it cooks.
👥 4 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 20 min👤 James Tanner📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●knife
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat oven to 350°F. Using a food processor, blend cream of coconut, lime zest and juice, cilantro, chiles, and 1 teaspoon salt to a smooth paste. Starting at chicken's neck, slide hands under skin to loosen skin on breasts and thighs. With a sharp knife, slash each thigh twice. Spread paste between loosened skin and meat. Rub any extra paste into thighs.
chicken1 (3 1/4 pound)
2
Lay lime slices on bottom of a roasting pan and set prepared chicken on top. Cover with foil and roast for ⏱️ 40 minutes. Remove from oven, remove foil, and baste chicken. Return chicken to oven uncovered, and roast, basting occasionally, until an instant-read thermometer inserted into thickest part of a thigh registers 165°F, 30 to ⏱️ 40 minutes more. Remove chicken from oven and let rest for 10 to ⏱️ 15 minutes before carving.
chicken1 (3 1/4 pound)
Nutrition Facts
calories
560 calories
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