One-pot easy recipe! Light and atypical, this coconut milk roast chicken pot recipe will definitely seduce those in search of a new food experience thanks to the Asian ingredients. With its coconut milk, fresh coriander, lemongrass and lime sauce, this easy roast chicken recipe is a pure delight of sweet and lemony flavours.
How to make the perfect roast chicken
I am very exited to share this new roast chicken recipe with you! As you may already know, I like a lot cooking roast chicken recipes because I think it is very handy for a family dinner or a dinner with friends. In this new recipe, the chicken is baked in a hermetically sealed pot in the oven. You can use a Dutch oven and wrap the pot with several foils if the tap can’t be used in the oven. With this cooking method, the meat and the vegetables will literally soak the liquids and the flavours of the ingredients in the sauce, and get extremely tender and tasty.
I made this roast chicken for the first time a few months ago for a family dinner and everybody loved it. It took me 15 minutes to prepare the chicken.
What makes the difference
One of the tricks when I cook a whole chicken in the oven is to insert some ingredients directly inside the chicken (thanks for the idea Jaimie Oliver 😉 ), such as a yogurt, lemon or herbs, that will spread their flavours to the meat from inside and make it softer.
Once the chicken is in the oven, your only job is to add the potatoes 45 minutes before the end of the cooking time and that’s all. It is a perfect one-pot recipe!
And finally, if you have any chicken and sauce left over, you can finish it later with some rice, it also goes very well with this recipe.
Bon appétit!
Coconut milk roast chicken pot
Coconut milk pot roast chicken
Ingredients
- 1 inch of fresh ginger
- 2 garlic cloves
- 1 bunch of cilantro (leaves and stems)
- 1 tbsp coconut oil or olive oil
- ½ tsp salt
- Black pepper
- 3lb/1,6kg whole chicken (make sure it has been emptied by your butcher)
- 2 organic limes
- 1 yogurt
- 2 US cups (500ml) of hot water + 1/2 vegetable or spice cub broth
- 1 chili pepper (optional)
- 1 fresh lemongrass or 1 tsp of lemongrass powder
- 1 can of coconut milk (400ml)
- 21 oz (600gr) small potatoes
- 2 tsp of brown sugar
Instructions
-
- Pre-heat the oven to 390ºF (200ºC).
- Peel and grate the ginger, crush the garlic gloves and chop half of the coriander leaves (keep the stems for later). Mix all those ingredients together with the coconut oil, the salt, the pepper and the coriander seeds in a bowl.
- Place the chicken on a cutting board and make several small cuts of 1 cm in the skin with a knife, on the breast, thighs, wings and neck. Gently separate the skin from the meat with your fingers, creating a small space where you will introduce the mixture of ginger, garlic, chilli, coriander and coconut oil. Once you have finished, knead the chicken to spread the mixture under the skin as much as you can.
- Fill inside the chicken with the juice of one lime plus the two parts of the lime you’ve squeezed, the yogurt, the coriander stems, salt, pepper, ground coriander seeds,…
-
- Place the chicken in a big pot that goes to the oven with the hot water, the broth cub, the chili pepper, the lemongrass, the coconut milk, salt, black pepper, ground coriander seeds…
- Close the pot hermetically with several foils and bake for 45 minutes to 1 hour if the chicken weighs a bit more than 3 lb.
- In the meantime clean the potatoes and, if they are big potatoes, cut them into medium pieces so that they cook quicker.
- At the end of the time, take the pot out of the oven and add the potatoes inside.
- Cover again hermetically with new foils and bake for another 45 minutes or until chicken and potatoes are cooked.
- In the meantime chop the rest of the coriander leaves.
- Once the cooking time is over, make sure the chicken is ready (the juice that comes out of the drumstick is transparent when pierced) and take it out of the pot. Cut into pieces (breaths, legs and thighs) and place them in a serving dish.
- *Add the sugar, the second lime juice and the cilantro leaves to the sauce. *Mix for a couple of minutes until the sugar is dissolved.
- You can put the pot on the table directly, or place the potatoes in a serving dish and the sauce in a gravy boat.
- Bon appétit!
Coconut milk roast chicken pot
26 June 2017
Cuisine
Asian Cuisine
Category
Chicken
Easy dishes
Easy to prepare
Main Dish
Single dish
Summer recipes
Thailand
Coconut milk pot roast chicken
Serving Size
4 to 6 persons
Cook Time
1 hour, 30 minutes
Total Time
1 hour, 30 minutes
Ingredients
- 1 inch of fresh ginger
- 2 garlic cloves
- 1 bunch of cilantro (leaves and stems)
- 1 tbsp coconut oil or olive oil
- ½ tsp salt
- Black pepper
- 3lb/1,6kg whole chicken (make sure it has been emptied by your butcher)
- 2 organic limes
- 1 yogurt
- 2 US cups (500ml) of hot water + 1/2 vegetable or spice cub broth
- 1 chili pepper (optional)
- 1 fresh lemongrass or 1 tsp of lemongrass powder
- 1 can of coconut milk (400ml)
- 21 oz (600gr) small potatoes
- 2 tsp of brown sugar
Instructions
- Pre-heat the oven to 390ºF (200ºC).
- Peel and grate the ginger, crush the garlic gloves and chop half of the coriander leaves (keep the stems for later). Mix all those ingredients together with the coconut oil, the salt, the pepper and the coriander seeds in a bowl.
- Place the chicken on a cutting board and make several small cuts of 1 cm in the skin with a knife, on the breast, thighs, wings and neck. Gently separate the skin from the meat with your fingers, creating a small space where you will introduce the mixture of ginger, garlic, chilli, coriander and coconut oil. Once you have finished, knead the chicken to spread the mixture under the skin as much as you can.
- Fill inside the chicken with the juice of one lime plus the two parts of the lime you’ve squeezed, the yogurt, the coriander stems, salt, pepper, ground coriander seeds,...
- Place the chicken in a big pot that goes to the oven with the hot water, the broth cub, the chili pepper, the lemongrass, the coconut milk, salt, black pepper, ground coriander seeds...
- Close the pot hermetically with several foils and bake for 45 minutes to 1 hour if the chicken weighs a bit more than 3 lb.
- In the meantime clean the potatoes and, if they are big potatoes, cut them into medium pieces so that they cook quicker.
- At the end of the time, take the pot out of the oven and add the potatoes inside.
- Cover again hermetically with new foils and bake for another 45 minutes or until chicken and potatoes are cooked.
- In the meantime chop the rest of the coriander leaves.
- Once the cooking time is over, make sure the chicken is ready (the juice that comes out of the drumstick is transparent when pierced) and take it out of the pot. Cut into pieces (breaths, legs and thighs) and place them in a serving dish.
- *Add the sugar, the second lime juice and the cilantro leaves to the sauce. *Mix for a couple of minutes until the sugar is dissolved.
- You can put the pot on the table directly, or place the potatoes in a serving dish and the sauce in a gravy boat.
- Bon appétit!
© 2024 ©valenbarcelona
The recipe is inspired by one of an Australian blog that I really like, Recipe Tin Eats.