Thai Roast Chicken & Gravy Recipe - ไก่อบสมุนไพร - Hot Thai Kitchen

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and remain juicy when cooked.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor without fish.

palm sugar

🥗Healthier: brown sugar

💰Cheaper: granulated sugar

Brown sugar provides similar sweetness and moisture.

Thai basil

🥗Healthier: regular basil

💰Cheaper: spinach

Spinach can add freshness at a lower cost.

Preheat the oven to 450°F and place the rack in the middle of the oven. Use an oven thermometer for accuracy.

Make the marinade by pounding peppercorns into a fine powder, then adding garlic, cilantro roots, and salt to form a paste. Mix in palm sugar, fish sauce, black soy sauce, and water.

Prep the chicken by trimming excess fat and spatchcocking it. Insert fingers under the skin to separate it from the meat and pour marinade under the skin. Let marinate for at least 30 minutes at room temperature.

Make a quick stock with the chicken spine by simmering it in water for 20-30 minutes.

Create a bed of herbs in a roasting pan and pour about ½ cup water over them. Place the chicken skin-side up on the herbs and rub with oil.

Roast the chicken for 45 minutes to 1 hour, checking for doneness with a thermometer inserted into the thickest part of the breast.

Remove the chicken and let it rest. Prepare the gravy by combining the roasting pan juices with the stock and reserved marinade, bringing it to a boil.

Thicken the gravy with cornstarch slurry and adjust seasoning with lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens