Coconut Pot Roasted Chicken



Chicken that has been roasted in a coconut sauce that smells great and has garlic, ginger, lemongrass, and a mix of other fragrant spices in it. This gluten-free dish is full of flavor and great for a dinner party or special occasion.

Ingredients:
  • 1 whole chicken, about 4 lbs, rinsed and patted dry
  • 1 can 14 oz coconut milk
  • 4 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 2 tablespoons lemongrass, minced
  • 2 tablespoons gluten-free soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish

Instructions:

In a small bowl, mix together coconut milk, minced garlic, minced ginger, minced lemongrass, gluten-free soy sauce, fish sauce, honey, lime juice, ground coriander, ground cumin, and paprika

Place the chicken in a large resealable plastic bag or a shallow dish, and pour the coconut milk mixture over the chicken, ensuring it's well coated

Marinate in the refrigerator for at least 2 hours or overnight

Preheat the oven to 375F 190C

Transfer the chicken along with the marinade into a large Dutch oven or roasting pan

Season the chicken with salt and pepper to taste

Cover the Dutch oven or roasting pan with a lid or aluminum foil and roast in the preheated oven for about 1 hour 30 minutes, or until the chicken is cooked through and juices run clear, basting occasionally with the pan juices

Once done, remove the lid or foil and roast for an additional 10-15 minutes, or until the skin is golden brown and crispy

Garnish with fresh cilantro leaves before serving

Slice and serve hot, spooning some of the fragrant coconut sauce over each portion


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