Zingy Roast Chicken recipe

All Recipes Best Recipe Meat and Poultry Recipes Chicken Baked and Roasted

Ingredients

½ cup coconut flakes
2 tablespoons whole coriander seeds
5 tablespoons chopped fresh ginger
3 tablespoons fish sauce
3 tablespoons soy sauce
3 tablespoons ground sumac
5 cloves garlic
1 tablespoon chili powder, or to taste
1 kaffir lime, zested
1 whole chicken, washed as dried
1 pinch salt to taste

Nutrition Info

638.7 calories
carbohydrate: 8.8 g
cholesterol: 106 mg
fat: 54.3 g
fiber: 2.9 g
protein: 27.9 g
saturatedFat: 16.3 g
servingSize: -
sodium: 1140.5 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place coconut flakes onto a baking sheet and toast in the preheated oven until light brown, about 5 minutes.

  3. Place coriander seeds in a skillet over medium heat. Roast the seeds, stirring constantly, until the they turn a light brown, 3 to 5 minutes. Remove from heat and grind in a blender until the seeds become a coarse powder.

  4. Place coconut, ginger, fish sauce, soy sauce, sumac, garlic, chili powder, and lime zest in the blender with coriander seeds, pulse until the mixture is blended into a paste.

  5. Place chicken in a roasting pan. Cut small slits near the chicken breasts, thighs, and wings with a sharp knife. Pack 1/3 of the paste into the slits, under the skin of the chicken.

  6. Dust chicken with salt, rub 2/3 remaining paste on chicken skin until thoroughly covered. Lay chicken breast-down in the pan.

  7. Refrigerate for 8 hours to overnight.

  8. Preheat oven to 350 degrees F (175 degrees C).

  9. Bake chicken in the preheated oven until golden brown and no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Recipe Yield

6 servings

Recipe Note

An easy roast chicken recipe with a personal selection of spices that's proven to be a winner time and time again.

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