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Zingy Roast Chicken

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"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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Ingredients

10 h 23 m servings 639 cals
Original recipe yields 6 servings

Directions

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  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).

Footnotes

  • Cooks Notes:
  • Chicken pieces can be substituted for the whole chicken.
  • Kaffir lime leaves can be substituted for the lime zest.

Nutrition Facts


Per Serving: 639 calories; 54.3 g fat; 8.8 g carbohydrates; 27.9 g protein; 106 mg cholesterol; 1141 mg sodium. Full nutrition

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