There are many ways to cook roast chicken, but the perfect bird definitely has two things going for it: crispy skin and juicy meat. The problems happen when you bring marinades into the equation, since that high-heat roasting that gives you optimum results often sees your marinade burning. Here’s the answer: flavouring a butter and spreading that beneath the skin. You’ll protect the skin from burning, plus get a super-succulent meat from the butter basting the chicken as it cooks. Perfection. Don’t forget to use a butter that contains at least 80% fat content to give you the most intense, delicious flavour.
PREP TIME
10 minutes
COOK TIME
50 minutes
SERVES
4
Ingredients
1 x whole chicken
125g (4 oz) unsalted butter (at least 80% fat content), softened
3 tbsp Marion’s Kitchen Thai Green Curry Paste
1 tsp sea salt, plus extra
ground white pepper, for seasoning
Green curry gravy
1-2 tbsp Marion’s Kitchen Thai Green Curry Paste (depending on how much spice you like)
200ml (7 fl oz) coconut milk
1 tsp fish sauce
Steps
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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.
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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.
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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 (see note).
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After the chicken is cooked, remove the tray from the oven and transfer the chicken to a chopping board to rest. Remove the string.
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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.
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Notes:
– I tend to go with the ratio of 20 minutes per 500g when cooking at this high heat. For example, my chicken was 1.5kg, so it went into the oven for one hour.
So easy and delicious.
Extremely easy to make and absolutely delicious. The meat was juicy and perfect after it came out of the oven. Thank you. Huge hit for dinner.
Absolutely delicious
I’ve never had Thai green curry but of course I trusted Marion (although, sadly, I can’t get her green curry paste but I found the closest thing I could based on the ingredients). Wow! So good. However, neither I nor my chicken looked as lovely as Marion and her chicken did while preparing.
So easy!
I have never made any recipe that’s this easy and amazingly delicious! The meat was moist. I marinated the chicken overnight with the butter. Absolutely delicious!