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

Nathan Hill


Original recipe yields 6 servings
The ingredient list now reflects the servings specified


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

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

  • 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.

  • 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.

  • 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.

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

  • Refrigerate for 8 hours to overnight.

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

  • 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).

Cooks Notes:

Chicken pieces can be substituted for the whole chicken.

Kaffir lime leaves can be substituted for the lime zest.

Nutrition Facts

639 calories; 54.3 g total fat; 106 mg cholesterol; 1141 mg sodium. 8.8 g carbohydrates; 27.9 g protein; Full Nutrition