Thai-spiced Butter Roast Chicken
This roast chicken is infused with the flavours of Thailand thanks to the addition of Thai green curry paste mixed into the butter that is rubbed under the skin. The cooking juices are then transformed into a delicious green curry gravy to serve alongside.
- Level: Easy
- Time: 1 hour
- Nutrition: 453kcal per serving
INGREDIENTS
- 1 x whole chicken
- 125g unsalted butter.
- 3 tbsp Thai Green Curry Paste
- 1 tsp sea salt, plus extra
- ground white pepper, for seasoning
PREPARATION STEPS
- Preheat the oven to 220°C (425°F). Carefully using clean hands, gently separate the skin from the chicken breast and legs so that there is a pocket to spoon in the butter.
- To make the green curry butter, mix together the softened butter, green curry paste and salt in a small bowl until well combined. Using a spoon, spatula or butter knife, carefully scoop up bits of the butter and place into the pocket between the chicken skin and meat. Rub in so it’s evenly distributed. Now tie the chicken legs together tightly using kitchen string.
- Transfer the chicken to an ovenproof dish and sprinkle generously with extra sea salt and ground white pepper. Cook the chicken in the oven on high heat for 30 minutes. Rotate the chicken for an even cook and continue cooking for a further 30 minutes.
- After the chicken is cooked, remove the tray from the oven and transfer the chicken to a chopping board to rest. Remove the string.
- In the meantime, to make the green curry gravy, scoop out 3 tablespoons of fat and cooking juices and transfer into a small saucepan. Add the green curry paste and place over a high heat. Cook, stirring, for 1 minute to release the flavours until it’s starting to smell gorgeous. Next, add in the coconut milk and fish sauce. Bring to a gentle simmer then cook for 5 minutes until the curry sauce has reduced and thickened a little. Turn off the heat and serve with the roast chicken.