I love the idea of a regular 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 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 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. Not the sexiest looking bird but it is really tasty.
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. 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.
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Cilantro Scented Roast Chicken
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 175 on a meat thermometer.
Let rest for 10 minutes, then cut the bird into serving pieces.