This is by far the best roast chicken I have ever made, cooking the chicken in a flavour packed broth makes it juicy and delicious. The Asian flavours add the right punch of flavour. A great week night meal, or a fabulous idea for a dinner party ❤
1 whole (1.8kg) free-range chicken
4 stalks lemongrass, trimmed and sliced
1 red long chilli, seeds removed and sliced
4 garlic cloves, crushed
6cm thumb of ginger, grated
1 tbsp fish sauce
1 tbsp Sriracha sauce (or any Asian hot sauce)
2 whole limes, halved
1-2 star anise
1 cup chicken stock
2 tbsp Kikkoman light soy sauce
For the salad:
1 packet spring onions, julienned
1 punnet sugar snap peas, julienned
1 punnet bean sprouts
5 radishes, julienned
1 small bunch basil, finely chopped
1 small bunch mint, finely chopped
Handful of edible flowers
Preparation 20 minutes
Cooking time 1.5 hours
Preheat oven to 200C°
Immerse the chicken under cold water for at least 15 minutes, then pat dry with a paper towel. Separate the skin on the breast area by sliding your fingers gently between the skin and the breasts. Be careful not to rip the skin. Set aside.
Place sliced lemongrass, chilli, crushed garlic and ginger in a mortar and pestle. Crush to a rough paste, add fish sauce and Sriracha sauce and mix well.
Rub the paste into the breasts, under the skin. Pour a generous glug of olive oil over the bird and cover in black pepper, a sprinkle of Sichuan pepper and sea salt.
Place halved lime and star anise into the chicken cavity. In a large casserole dish, add 1 cup chicken stock and the light soya sauce, place the chicken breasts side down in the middle of the dish, cover and cook for 30 minutes. Once the chicken has been cooking for 30 minutes, take off the lid and turn the chicken over, roast for another hour.
While the chicken is cooking, prepare the salad and set aside for serving.
Once the chicken has been cooking for an hour and a half cut by the leg, if the juice runs clear it is cooked. Turn the oven onto grill (I did this as I know no one like soggy chicken skin). Calve the chicken, then place the legs and wings onto an oven tray and grill for 5 minutes or until the skin is crispy.
I served the chicken with fluffy rice to mop up the delicious juices. Top the chicken with the salad and serve immediately.