Thai-Style Roasted Chicken Recipe

The aromatic warmth of cinnamon paired with lemongrass and clove give this whole-roasted chicken a spiced influence of Thai cuisine. If you've never cooked with cinnamon sticks, they're made from long pieces of bark that are rolled and dried.

Cinnamon sticks can also be used as air fresheners, as they quickly scent a room and cover the odor. Cloves are also known for their sweet, warm flavor and pair well with cinnamon.

Purchasing a whole chicken is one of the most economical ways to purchase this protein-packed bird. Humanly-raised and nutritionally-packed pasture-raised chickens can be found through a meat CSA or a local farm.

Another benefit of buying a whole bird is you can eat different parts of the bird and receive varied micro- and macronutrients.

The coconut milk liquid will keep the chicken tender, and the herbs and spices will spice it up! After removing the chicken from the oven, allow it to sit for roughly 10 minutes so the chicken remains moist and retains its juices.

Thai-Style Roasted Chicken Recipe

Serves: 8 Prep: 15 min Cook: 2 h

Ingredients

• 4 to 5 lb. whole chicken
• 1 stick cinnamon
• 4 fresh sage leaves
• 2 stalks of lemongrass, trimmed, sliced lengthwise
• Zest of 1 lemon
• 8 garlic cloves, whole
• 6 cloves
• 2 cups coconut milk
• 3 tbsp. olive oil
• Sea salt and freshly ground black pepper

Preparation

1. Preheat oven to 375 F.
2. Rub the chicken with olive oil and season with salt and pepper.
3. Place the chicken in a roasting pan, and top with cinnamon, sage leaves, lemongrass, lemon zest, garlic, and cloves.
4. Pour the coconut milk around the chicken.
5. Cover the chicken and roast in the oven for 90 minutes.
6. Remove the cover and continue cooking for another 30 to 35 minutes.
7. Let the chicken rest and remove the cinnamon, lemongrass, and clove before serving.

Thai-Style Roasted Chicken Recipe

Roast this Thai-inspired whole chicken with aromatic herbs and spices like cinnamon, sage and lemongrass.

5 from 1 vote

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Prep Time 15 mins

Cook Time 2 hrs

Total Time 2 hrs 15 mins

Course Main Course

Cuisine Thai

Servings 8 people

Calories 655 kcal

Ingredients

  

1x2x3x

• 4 to 5 lb. whole chicken
• 1 stick cinnamon
• 4 fresh sage leaves
• 2 stalks of lemongrass trimmed, sliced lengthwise
• Zest of 1 lemon
• 8 garlic cloves whole
• 6 cloves
• 2 cups coconut milk
• 3 tbsp. olive oil
• Sea salt and freshly ground black pepper

Instructions

 

• Preheat oven to 375 F.
• Rub the chicken with olive oil and season with salt and pepper.
  4 to 5 lb. whole chicken, 3 tbsp. olive oil, Sea salt and freshly ground black pepper
• Place the chicken in a roasting pan, and top with cinnamon, sage leaves, lemongrass, lemon zest, garlic, and cloves.
  1 stick cinnamon, 4 fresh sage leaves, 2 stalks of lemongrass, Zest of 1 lemon, 8 garlic cloves, 6 cloves
• Pour the coconut milk around the chicken.
  2 cups coconut milk
• Cover the chicken and roast in the oven for 90 minutes.
• Remove the cover and continue cooking for another 30 to 35 minutes.
• Let the chicken rest and remove the cinnamon, lemongrass, and clove before serving.

Nutrition

Calories: 655kcalCarbohydrates: 3gProtein: 44gFat: 52gSaturated Fat: 21gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 170mgSodium: 167mgPotassium: 578mgFiber: 0.3gSugar: 0.04gVitamin A: 319IUVitamin C: 5mgCalcium: 47mgIron: 4mg

Keyword roasted, thai chicken

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