Juicy and tender this chicken dish has a full of flavor. You can increase amount of hot chill for your liking. This lovely Asian flavor chicken roast is an impressive main dish for a dinner table.
Preparations time; 10 minutes plus cooking times; 40 to 45 minutes.
Serve as a main 2 to four.
1.2kg free-range chicken, washed and pat dried
100g onion, peeled and cut into quarter
2-5 hot red or green eyes bird chilies (I used 10 hot red chilies. We love Thai hot)
1-2 fresh kafier lime leave, cut into four
10g garlic cloves, peeled
10- 12 Thai basil leaves or sweet basil leaves
1 (15 ml)tbs fresh lime juice or lemon juice
1(15 ml)tbs fish sauce
1 ½ (22.2 ml) tbs grape seed oil choice of cooking oil
1 ¼ level tsp ground Himalayan salt choice of salt
1. Cut the chicken in half by cutting down the backbone and along the breastbone. Pat dry chicken with kitchen paper towels. Place chicken into prepare roasting pan. Rub the chicken with salt. Set a side.
2. Add chilies into food processor or mortar pestle. Roughly, chop the chilies. Place garlic, basil and kafier lime leave and roughly chop.
3. Add cut onion, cooking oil, lime juice, fish sauce, (bursts) chop until onion roughly copped and all spice mixture combined. This spice mixture has to be a rough consistency. Do not make this like a fine paste (puree).
4. Rub the spice mixture all over the chicken. Roast the chicken in preheated oven 210°c (fan force oven 200°c) for 40 to 45 minutes. Until thoroughly cooked.
Serve with steam rice or any types of fried rice or fresh Asian flavor salads.