Prep Time 10 minutes - Total Time 1 hour Plus marinating - Serves 5
Here you have another roast chicken recipe to try out. Don’t let the green colour put you off it tastes amazing.
If you are not cooking whole chicken spatchcock style you need to start. It’s really easy to do and makes the cooking time quicker and cooks more evenly.
Ingredients
1.9kg chicken, spatchcocked (click here to see how). https://www.familyhomecook.co.uk/post/how-to-spatchcock-a-chicken
1 bunch of fresh mint leaves.
1 bunch of fresh coriander.
2 limes, juice only.
3 spring onions.
4 garlic cloves.
400ml of coconut milk.
Green chillies as many as you like, optional.
Method
Make a couple of slits on each thigh then place the chicken into a roasting tray, breast side up.
Pop the remaining ingredients into a food blender, season and whizz till smooth. Pour the sauce over the chicken then cover and place in the fridge. Allowed to marinate for as long as possible, overnight would be best. Remove from the fridge 30 minutes before cooking so it can come up to room temperature.
When you are ready to cook the chicken, place it into a preheated oven set at 200° for 1 hour. Whilst it’s cooking give it a base in the sauce a few times. For the best results use a digital thermometer. Cook until the breast reads 70° then remove from the oven and allow to rest for 10 minutes, in that time it will reach 75°
Once the chicken is ready, carve and pour over any juice from the tray and serve with whatever you fancy.