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Thai Chicken Roast 2

Serves 4 to 6 Entree chicken, Poultry

Thai Chicken Roast 2

Thai Chicken Roast 2 is a beloved staple at home gatherings, embodying the essence of Thai family cooking. Unlike its restaurant counterparts, this version is crafted with a personal touch, where salt is measured by intuition and a generous hand, and the richness of fat is embraced rather than shied away from. This dish finds its place at the center of the table, inviting everyone to partake in its savory abundance.

The roast chicken emerges with a golden, crispy skin, while the potatoes beneath soak up the flavors, turning tender and rich. A hint of paprika adds warmth, and a squeeze of lemon brightens each bite. It's a dish that feels both indulgent and comforting, capturing the spirit of sharing a meal with loved ones.

Ingredients

  • 1whole chicken
  • 1 kgpotatoes
  • 2 tbspoil
  • 1 tsppaprika
  • lemonhalved
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 200°C (390°F). Take the whole chicken and pat it dry with paper towels to remove excess moisture, which helps in achieving a crispy skin. Season the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, ensuring the spices are evenly distributed over the skin and inside the cavity.
  2. In a large oven-safe skillet or roasting pan, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breast-side down in the pan to brown. Cook for about 5 minutes until the skin is golden brown, then flip the chicken to brown the other side for another 5 minutes. The skin should be crisp and deeply golden in color.
  3. While the chicken is browning, wash and cut the potatoes into even-sized chunks, about 1-inch pieces, to ensure they cook evenly. Once the chicken is browned, remove it from the pan and set it aside temporarily.
  4. Add the potato chunks to the same pan, tossing them in the remaining oil and chicken drippings. Season the potatoes with a pinch of salt and pepper, stirring to coat them well. Arrange the potatoes in an even layer at the bottom of the pan.
  5. Place the browned chicken on top of the potatoes, breast-side up. Squeeze the juice from the halved lemon over the chicken and potatoes, then tuck the lemon halves into the pan for added flavor. Transfer the pan to the preheated oven.
  6. Roast the chicken and potatoes in the oven for about 45 minutes to 1 hour. The chicken is done when the juices run clear when pierced at the thickest part of the thigh, and the internal temperature reaches 75°C (165°F). The potatoes should be tender and slightly crispy on the edges.
  7. Once cooked, remove the pan from the oven. If there's excess liquid, place the pan over medium heat and let it simmer until slightly reduced, about 5 minutes. Taste the sauce and adjust the seasoning with more salt if necessary.
  8. Before serving, sprinkle freshly chopped herbs, such as cilantro or Thai basil, over the chicken and potatoes for a burst of freshness. Serve the Thai Chicken Roast 2 family-style, allowing everyone to help themselves at the table.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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