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    Roast Chicken with Coriander, Lime and Coconut Sauce

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    Roast Chicken with Coriander, Lime and Coconut Sauce

    The sauce for this aromatic roast chicken is spicy without being hot, and perfect for serving as an unusual Sunday roast or when entertaining. It is also good served cold accompanied by boiled rice and a green salad.

    • Preparation time: 15 minutes
    • Cooking time: 80 minutes
    • Total time: 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 4


    • 1 tbsp oil
    • 1 clove garlic, crushed
    • 1 stalk lemon grass, finely chopped
    • Zest and juice of 2 limes
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 5tbsp coriander, chopped
    • 1 tsp mild chilli powder
    • 1 tsp salt
    • 1 x 400ml can coconut milk
    • 1 x Waitrose Fresh Whole Chicken, weighing approximately 1.4kg


    1. Mix together the oil, garlic, lemon grass, zest and juice of the limes, coriander, salt and enough coconut milk to form a thick paste.
    2. Brush the chicken with the paste inside and out and place in a roasting tin in a preheated oven at 190ºC, gas mark 5, for 45 minutes per kg, plus 20 minutes.
    3. After 10-15 minutes cooking time, pour the remaining coconut milk over the chicken and baste regularly during cooking. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh. It is ready when the juices run clear.
    4. To serve the chicken, remove from the roasting tin, cover with foil and allow to stand for at least 10 minutes before carving. Skim the fat from the surface of the coconut sauce and discard.
    5. Serve the warm sauce with the sliced chicken. Garnish with fresh coriander leaves, pieces of lemon grass and lime wedges. Serve with boiled rice stirred through with fresh coriander just before serving.

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