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Ingredients
- 2 Tablespoons minced onion
- 2 Tablespoons minced ginger
- 1 tablespoon lemongrass, minced; or 1 tsp dried
- 1 roasting chicken (3.5 lb)
- 1 cup light coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon chicken broth
- 1 tablespoon light brown sugar
- 1 teaspoon reduced-sodium soy sauce
- 1/2 teaspoon fish sauce
- 1/2 teaspoon sesame oil
- 2 tablespoons fresh basil
Details
Servings 4
Preparation
Step 1
1. Heat oven to 400. Spray the rack of a roasting pan with nonstick spray and place in the pan.
2. Combine the onion, ginger and lemongrass in a small bowl. (I also added some lime juice here). Gently loosen the skin from the breast and leg portions of the chicken; stuff the onion mixture evenly under the skin. Pat the chicken dry with paper towels. Tuck the wings back and tie the legs together with kitchen twine. Place chicken, breast side up in the roasting pan.
3. Roast until the instant read thermometer inserted in the inner thigh registers 180 F, about 1 hour and 15 minutes. Remove from the oven and let stand 10 minutes. Remove and discard skin.
4. To make the glaze, combine the coconut milk, lime juice, broth, sugar, soy sauce, fish sauce, and sesame oil in a small saucepan; bring to a boil. Cook, stirring, over medium high heat until the mixture reduces by half, about 10 minutes. Remove from the heat and stir in the basil.
5. Carve the chicken; spoon generous TBSP of glaze over top of each serving.
This was great, the chicken had great flavor and was nice and moist. However the glaze was totally unnecessary and I wouldn't make it again.
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