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Thai Roast Chicken & Gravy

A flavorful roast chicken marinated with Thai spices, served with a luscious gravy, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 whole whole chicken Choose a high-quality, organic chicken for the best flavor.
  • 4 stalks lemongrass, cut in half and smashed This adds a delicious citrus aroma. If unavailable, lime zest can be a good substitute.
  • 10 slices galangal A must-have in Thai cuisine; can use ginger as a mild substitute.
  • 5 leaves kaffir lime leaves, torn Essential for unique flavor; often found in Asian grocery stores.
  • 6 cloves garlic, minced Offers a pungent kick.
  • 3 roots cilantro roots or 6 stems Essential for authentic flavor; can substitute with cilantro leaves.
For the Marinade
  • 1/2 tsp white peppercorns For mild heat; substitute with black pepper if needed.
  • 1/2 tsp black peppercorns Enhances the dish's flavor complexity.
  • 1 Tbsp finely chopped palm sugar Can replace it with brown sugar for a similar taste.
  • 3 Tbsp fish sauce Use low-sodium if preferred; vegetarian versions can use soy sauce.
  • 1 tsp black soy sauce or dark soy sauce Adds color and sweetness.
  • 1/4 cup water For the marinade.
For the Gravy
  • 1 to 1.5 cups water This will create a delicious sauce based on the drippings.
  • 2-4 Tbsp coconut milk For richness; alternatively use heavy cream.
  • 2 Tbsp cornstarch To thicken gravy if desired.
  • 1 squeeze lime juice or lemon juice For brightening flavors.

Method
 

Preparation
  1. Preheat the oven to 450°F (232°C).
  2. In a mortar and pestle, pound the white and black peppercorns, garlic, cilantro roots, and salt into a coarse paste. Mix in palm sugar, fish sauce, black soy sauce, and 1/4 cup of water.
  3. Spatchcock the chicken by removing the backbone, rinse and dry the chicken, and rub the marinade generously all over.
  4. Allow it to marinate for at least 30 minutes, or up to 2 hours.
Cooking
  1. Place the marinated chicken on a baking sheet and roast for about 45 minutes to 1 hour, until the internal temperature reaches 165°F (75°C).
  2. Let the chicken rest for 10-15 minutes, then prepare the gravy.
  3. In the roasting pan, combine the reserved chicken stock with drippings, add coconut milk and cornstarch, bring to a simmer and adjust seasoning.
Serving
  1. Carve the chicken and serve atop fresh herbs, drizzled with gravy.

Notes

Resting the chicken after roasting helps retain its juices. Avoid over-marinating to prevent mushy texture.