Vietnamese roast chicken
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Vietnamese roast chicken
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
516Kcal
Fat
22gr
Saturates
2gr
Carbs
6gr
Sugars
4gr
Fibre
0gr
Protein
74gr
Salt
1.4gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1.9-2kg chicken
- 2 kaffir lime leaves
- 1 lime, zested, then quartered (reserve the zest)
- a few garlic cloves, lightly squashed
- 1 lemongrass stalk, chopped
- a few slices of ginger
- a handful of roughly chopped coriander leaves
For the coconut sauce:
- 1 tbsp Thai fish sauce
- 1 tbsp soft brown sugar
- 2 shredded kaffir lime leaves
- 2 deseeded finely chopped red chillies
- 1 x 250ml carton coconut cream
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Stuff the cavity of the chicken with the kaffir lime leaves, lime quarters, squashed garlic cloves, chopped lemongrass and a few slices of ginger.
- Roast the chicken in a roasting tin for 1 hour 30 minutes. Meanwhile, in a small bowl, mix the ingredients for the coconut sauce.
- Transfer the chicken to a board and drain the excess fat from the tin, leaving all the sticky residue behind.
- Put the tin on the hob and add the coconut mixture, bubble for a few minutes before stirring in the reserved lime zest and chopped coriander.
- Carve the chicken and serve with the coconut sauce.
