Thai Roasted Chicken
I make roasted chicken quite a bit.Why?It is cost effective.I usually get 2-3 different meals out of 1 whole chicken.So to keep it interesting,i play around with spices.You will see different take with spices in roasting the chicken.
This time,I decided to add some Thai spices I have sitting in my refrigerator.I had bought Dijon mustard after long time,I prefer grainy texture,so I get stone ground.I wanted to be able to use it in the recipe.I mixed it up with Red Thai Curry Paste and Sambal Olek.Sambal is a Thai chili paste.To mellow down the heat little,I added some Guava Jelly I had.Exotic ha !Now you know the reason behind the dish name.This is what I had roughly.I wasn’t measuring anything,just eyeballing.
- 2-2.5 Tbl stone ground Dijon mustard
- 2 Tsp Sambal Olek
- 1-1.5 Tsp Red Thai Curry Paste
- 1/4 - 1/2 Tsp Guava Jelly
- 1 Tbl oil
- Salt to season.
- Mix all the ingredients and lather chicken with it.Inside and out.
- Poke the chicken,so the spices goes inside.You can marinade the chicken longer like that too.Make sure to season with salt liberally.
- Roast at 425F for 30 mins.When top starts darkening ,turn the temperature down to 400F,bake for another 30 mins,covered with Aluminum foil.It was the big size chicken,usually i go with 400F and lowering down to 375F.Let it rest after taking out from the oven,it helps juices to redistribute and settle down.
- Gravy :
- Traditionally gravy is made with roux but being as lazy as I get while cooking,I poured down the juices from baked chicken in a pan.
- In a separate bowl,dissolved 1 Tbl of corn starch in cold water.Poured it over the leftover liquid from baking.Boil it until it thickens.Season to your liking.
- Carve the chicken and drizzle the gravy on top of it before serving.I served it with the side of homemade Honey Rolls and green beans.