Thai Roasted Chicken

Posted by on Sep 8, 2014 in Uncategorized | 0 comments





I’m not really a chicken person.  Chicken breast, in my opinion, is the most boring cut of meat.  Since our household is divided, on the dark vs light meat front, we tend to cook the whole chicken around here.  The idea of roasting a chicken for many people, sounds daunting.  I assure you it is not.  It is probably the easiest way to prepare a chicken. First off, it’s ready to go.  There is no scoring, skinning, cubing or filleting involved.  Just marinate it for a couple of hours and pop it in the oven. 
3-4 lb Chicken


  • 1/4 cup soy sauce
  • 1 Tbsp Fish sauce
  • 1 tsp white granulated sugar
  • 1/2 tsp tom yum paste
  • 2 fresh thai chilies chopped
  • 3 Tbsp lemon juice
  • 3 cloves garlic chopped
  • 3 small shallots chopped
  • 3 Tbsp vegetable oil

  1.  Preheat over to 425 degrees
  2. Blend all ingredients for the marinade together in a blender.
  3. Carefully use your fingers to access the chicken under the skin.  Make sure not to break the skin.  Add marinade under the chicken skin.
  4. Marinate 4-6 hours or overnight
  5. Pat the outside of the chicken dry with a paper towel.
  6.  Salt and pepper the outside of the chicken
  7. Place chicken on roasting tray and place in the over for 25minutes.
  8. After 20 minutes the skin will begin to brown take a piece of foil paper and place it on top of the chicken.  Do not seal the edges just place it on top so it can continue roasting without burning or steaming the chicken. Continue to roast in the over for 45 minutes or until the juices run clear.
  9. Rest for 5 minutes before carving.
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