Skip to Content

Cilantro Scented Roast Chicken

Cilantro Scented Roast Chicken

Sharing is caring!

I love the idea of Sunday Supper.  When I say that, it could be a meal as simple as a bowl of noodles, or as complicated as making gnocchi at home.  There is something to be said about a 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 to the week we finished, and hello to the new.  One of my turn to meals for Sunday supper is 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 thought it would be great to come up with something new, and this recipe for cilantro scented roast chicken was made.  

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 old fashioned body rub.

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.


Yield: 6 servings

Cilantro Scented Roast Chicken

Cilantro Scented Roast Chicken

This recipe for cilantro scented roast chicken starts by making a salt rub with salt, cilantro and garlic. Adding a can of coconut milk before roasting the chicken keeps it moist and adds a tropical flavor.

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Additional Time 10 minutes
Total Time 1 hour 40 minutes


  • 1 large clove garlic
  • 1/2 cup cilantro, torn
  • 1 lime, zested
  • 1 tablespoon Maldon salt
  • 2 tablespoons olive oil
  • 1 13.5 ounces can coconut milk
  • 1 3 - 4-pound chicken


    Preheat the oven to 400.

    Place the first 4 ingredients into a food processor and blend into a paste.

    Place the chicken in a baking dish or roasting pan.  Rub the cilantro/salt mixture all over the chicken - everywhere.

    Pour half of the can of coconut milk inside the chicken and the remaining milk all around it.

    Drizzle the olive oil over the top.

    Roast for 1 hour 15 minutes, or until the temperature taken at the thickest part of the breast registers 165 on a meat thermometer.

    Let rest for 10 minutes, then cut the bird into serving pieces.



Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

(Visited 1,280 times, 1 visits today)

T. Russell

Monday 22nd of November 2021

How do you keep the coconut milk from burning up at 400*f for over an hour. I had to dilute it with chicken broth. Even then it burnt…?

Denise Woodward

Tuesday 7th of December 2021

Hi T! The milk did not burn for us - it caramelized but not burnt. Ovens can run a bit cooler or hotter. If it seems to be browning to quickly you can add a little water or chicken stock, or cover the chicken with foil to keep the moisture in. I recently made this, and it only took an hour to get to the proper internal temperature - I think our oven is running a bit hot these days. Cookies over browned too.


Tuesday 24th of February 2015

I can't wait to try this! Do you have a recipe for the miso dressing you use on your salad? I know you make all your dressings from scratch.


Friday 27th of February 2015

This is a favorite recipe at our house - surprised we haven't made for y'all. I do not have a miso dressing but should make one. There is one that I love from the Japanese supermarket - it is probably so bad for you but it is so good.

Jeff @

Wednesday 23rd of April 2014

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

natalie @ wee eats

Tuesday 22nd of April 2014

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


Saturday 19th of April 2014

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.


Monday 21st of April 2014

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!

Skip to Recipe