Infused with the flavours of Thailand, this curry-basted roast chook is sure to tickle the senses with its robust tang and aroma.
- Preheat oven to 180C/160C fan-forced. Place a lightly greased wire rack in a flameproof roasting pan. Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Trim any excess fat from cavity. Place chicken on wire rack.
- Juice 1 lemon half. Cut remaining lemon half into wedges. Combine curry paste and 2 teaspoons lemon juice in a bowl. Place ginger, garlic, lemon wedges and lime leaves in chicken cavity. Rub outside of chicken with curry paste mixture. Tie legs together with kitchen string.
- Roast chicken, basting occasionally, for 1 hour 25 minutes or until juices run clear when thigh is pierced with a skewer. Transfer chicken to a plate. Cover loosely with foil. Stand for 10 minutes. Serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set