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.
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.
Tools:
- Food Processor
- Roasting Pan or Baking Dish
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.
Ingredients
- 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
Instructions
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.
Serve.
Eat.
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.
Nicole
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.
admin
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 @ Cheese-burger.net
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?
Kristi
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.
admin
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!