Sunday Supper Cilantro Scented Roast Chicken

I adore the simplicity of Sunday supper.  When I say that, it could mean a meal as simple as a bowl of noodles, or as complicated as making gnocchi at home, there is just something to be said about the simple Sunday supper.  I like to make a meal that can be shared just the two of us or amongst a few friends.  A comforting way to say good-bye the week we just had, and hello to new.  One of my turn to meals for Sunday supper is always a roast chicken, as I find the aroma of the bird cooking to be soothing to the soul, and the reward of having a small amount of leftovers for stock is an extra bonus.  My normal go-to-roast chicken recipe is a lemon rosemary roasted chicken, and don’t get me wrong, it is amazing.  I just felt the need for something new, and came up with this recipe for cilantro scented roast chicken.

 

Cilantro Scented Roast Chicken

 

I have fallen back in love with Donna Hay, and this recipe was inspired by two of her recipes, one for Green Chili Nam Jim Chicken with Coriander Salt and a Coconut Lime Roasted Chicken.  What I adore about Donna Hay recipes is the simplicity of ingredients, that often have an Asian flair.  Everything is made using seasonal, as well as really fresh items, which is a way I like to cook at home.  After reading both recipes, I just could not decide which one to make, so I compromised and mixed a little of this and that.  The end result? Bliss!

I started by making a salt rub out of garlic, fresh cilantro and lime zest, which I rubbed all over a whole chicken.  Don’t be afraid, really get in there and rub the salt mixture all over the meat, under the skin and inside the cavity;  pretend it is the one you love and you are rewarding them with a good ole fashioned body rub.  Then I poured half a can of coconut milk inside the chicken, and then the remaining was poured around it in the roasting dish.  The salt rub acted like a brine, and created a crisp skin that kept all the moisture in.  The coconut milk infused the bird with an amazingly light flavor of exotic lands.  Don’t forget to gently reheat the juices and coconut milk that is left in the roasting dish, as it makes a wonderful sauce to serve alongside the chicken.  I served this recipe with a bowl of warm soba noodles and a big green salad with a miso dressing.

Happy Sunday to you!

 

 

 

Comments

  1. I do the same as you, always deferring to lemon. I am totally digging this cilantro version, and couldn’t agree more about the queen Donna Hay. My favorite spot to get lost is in her cookbooks.

  2. This sounds lovely! I’m a sucker for cilantro. I’m super wimpy about cooking whole birds though. I know, I know, I need to man up. I want to try this though!

  3. MyPeaceOfFood says:

    My favorite roast chicken recipe is much like this, sans the coconut milk. Just a ton of cilantro, limes, salt, olive oil and pepper. The BEST roast chicken ever, hands down. I make it over and over and over again.

  4. Do I HAVE to wait for Sunday night? YUM!!!

  5. Kristi says:

    Can this be done in the crock pot? I am looking for some easy things next week because the kids have swim lessons from 5:30-6:30.

  6. Kristi, I imagine you could do it in a crockpot but you wouldn’t have the same crispy skin. We just started using one, and have yet to try this out in it. Let us know how it works for you – am sure it will be crazy moist!

  7. would you recommend rubbing the chicken with the spice mixture the night before o ronly right before cooking?

  8. The aroma alone of this roasted chicken is amazing. And when we start devouring it, heavenly flavors are dancing in our tongues.

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