Malaysian Roasted Chicken
A delicious and aromatic chicken dish inspired by Malaysian flavors, featuring tender roasted chicken with a blend of spices and herbs.
Ingredients
- ●1 whole chicken (3 lbs) chickenpreferably bone-in and skin-on for better flavor
- ●1/4 cup coconut oilfor roasting the chicken
- ●2 stalks tendertender shoots for added flavor and aroma
- ●2 tsp roast spicesa mix of turmeric, cumin, coriander, and cinnamon
- ●1 tsp garam masalafor added depth of flavor
- ●1 tsp saltto taste
- ●1/2 tsp black pepperto taste
- ●2 stalks lemongrassfor added flavor and aroma
- ●2 inches galangalfor added depth of flavor
- ●2 tbsp fish saucefor added umami flavor
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Rinse the chicken and pat it dry with paper towels.
- 3
In a small bowl, mix together the roast spices, garam masala, salt, and black pepper.
- 4
Rub the spice mixture all over the chicken, making sure to get some under the skin as well.
- 5
Heat the coconut oil in a large oven-safe skillet over medium-high heat.
- 6
Sear the chicken on all sides until browned, about 5 minutes per side.
- 7
Transfer the skillet to the preheated oven and roast the chicken for 30 minutes, or until it reaches an internal temperature of 165°F (74°C).
- 8
While the chicken is roasting, prepare the lemongrass and galangal by bruising them with the back of a knife to release their oils.
- 9
Add the bruised lemongrass and galangal to the skillet with the chicken and continue roasting for another 15-20 minutes, or until the chicken is cooked through.
- 10
Remove the chicken from the oven and let it rest for 10-15 minutes before carving and serving.
- 11
Strain the pan juices and serve them alongside the chicken.
- 12
Garnish with tender shoots and serve immediately.