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Thai Roast Chicken & Gravy

A comforting and flavorful Thai Roast Chicken marinated with aromatic herbs and served with a rich gravy, perfect for family gatherings and special occasions.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole chicken 1 whole chicken, preferably around 4-5 lbs use organic if possible for the best flavor
  • 4 stalks 4 stalks lemongrass, cut in half and smashed this releases more flavor
  • 10 slices 10 slices galangal if unavailable, use ginger as a substitute but it changes the taste slightly
  • 5 leaves 5 kaffir lime leaves, torn don’t skip this for that signature Thai flavor
  • 8 slices 8 slices ginger optional
  • 2 heads 2 heads shallots, diced adds sweetness
  • 1/2 tsp 1/2 tsp white peppercorns
  • 1/2 tsp 1/2 tsp black peppercorns
  • 6 cloves 6 cloves garlic
  • 3 cilantro roots 3 cilantro roots or 6 cilantro stems fresh cilantro is key!
  • 1/2 tsp 1/2 tsp salt
  • 1 Tbsp 1 Tbsp finely chopped palm sugar can substitute with brown sugar
  • 3 Tbsp 3 Tbsp fish sauce this brings umami depth
  • 1 tsp 1 tsp black soy sauce or dark soy sauce
  • 1/4 cup 1/4 cup water for marinade
  • 1 to 1.5 cup 1 to 1.5 cup water for gravy
  • 2-4 Tbsp 2-4 Tbsp coconut milk to add richness to the gravy
  • 2 Tbsp 2 Tbsp cornstarch for thickening
  • 1 squeeze A squeeze of lime juice or lemon juice fresh, for acidity
  • Black soy sauce, as needed for visual appeal and flavor in gravy

Method
 

Preparation
  1. Preheat your oven to 450°F (230°C). This high heat will help achieve that immediate crispy skin.
  2. Pound the white and black peppercorns into a fine powder. Then, mix this with minced garlic, cilantro roots, and salt to create a paste. Combine this paste with palm sugar, fish sauce, black soy sauce, and 1/4 cup of water until well mixed.
  3. Clean and remove any excess fat from the chicken. Spatchcock it or leave it whole, depending on your preference.
  4. Using your hands, carefully work the marinade under the skin of the chicken. Get it into every nook and cranny for maximum flavor. Let it sit at room temperature for at least 30 minutes, or preferably, let it marinate in the fridge for a couple of hours or overnight for more depth of flavor.
  5. Take the chicken spine and any leftover bits, add to a pot with about 1.5 cups of water, and simmer to create a quick stock while the chicken marinates.
Cooking
  1. Layer the herbs on a roasting pan to set a fragrant base. Add the quick stock and place the marinated chicken skin-side up on top. Roast for around 45-60 minutes, or until the skin is golden and the internal temperature reaches 165°F (75°C).
  2. Combine the reserved marinade and pan juices with the stock; bring to a boil. Stir in the coconut milk and a cornstarch slurry (2 Tbsp cornstarch mixed with equal water) until the gravy thickens to your desired consistency.
  3. Cradle the beautifully roasted chicken on a bed of the leftover herbs from the roasting pan, then drizzle generously with that rich, velvety gravy.

Notes

Ensure your chicken is at room temperature before marinating. Start with fresh coconut milk for optimal creaminess in gravy. Allow your roasted chicken to rest for about 15 minutes before carving.