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Thai Roast Chicken & Gravy

A flavorful journey to comfort food bliss, featuring succulent chicken infused with Thai spices and a rich gravy.
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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: 400
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 whole whole chicken Room temperature helps it roast more evenly.
  • 4 stalks lemongrass, cut in half and smashed Adds a fresh citrusy flavor.
  • 10 slices galangal Use this root for a more aromatic profile.
  • 5 leaves kaffir lime leaves, torn Essential for that signature tang.
  • 8 slices ginger (optional) It adds depth and warmth.
  • 2 heads shallots, diced Sweetness that complements the spices.
  • 1/2 tsp white peppercorns For a gentle heat.
  • 1/2 tsp black peppercorns Adds a different layer of warmth.
  • 6 cloves garlic Gives a robust flavor.
  • 3 roots or 6 stems cilantro Fetch your cilantro from the farmers market for the best flavor!
  • 1/2 tsp salt Essential for bringing out the flavors.
  • 1 Tbsp finely chopped palm sugar Balances the saltiness.
  • 3 Tbsp fish sauce A staple in Thai cuisine; it gives depth.
  • 1 tsp black soy sauce or dark soy sauce For subtle sweetness and color.
  • 1/4 cup water To help blend the marinade.
For the Gravy
  • 1 – 1.5 cups water Richer flavor comes from homemade stock.
  • 2-4 Tbsp coconut milk Adds creaminess to the gravy.
  • 2 Tbsp cornstarch For thickening the gravy.
  • 1 squeeze lime juice or lemon juice Brightens up the flavors.
  • to taste black soy sauce Adjust to your taste.

Method
 

Preparation
  1. Preheat your oven to 450°F (230°C). This high temperature is crucial for achieving that crispy skin.
  2. Prepare the marinade by pounding the white and black peppercorns into a fine powder. Transfer to a blender with garlic, cilantro roots, salt, palm sugar, fish sauce, black soy sauce, and a 1/4 cup of water. Blend until smooth.
  3. Spatchcock the chicken by removing the backbone for even cooking. Rub the marinade generously under the skin and all over the chicken. Marinate for at least 30 minutes; overnight is ideal.
  4. While the chicken is marinating, make the stock by simmering the spine pieces and additional water for 20-30 minutes to create delicious broth.
Roasting
  1. Assemble for roasting: In a large roasting pan, add the smashed lemongrass, galangal, and kaffir lime leaves as a bed for the chicken. Place the marinated chicken skin-side up on top.
  2. Slide the chicken into your preheated oven and roast for 45 minutes to 1 hour or until the skin is crispy and juices run clear when pierced.
Gravy Preparation
  1. After removing the chicken from the oven, use a fat separator to combine the pan drippings with your homemade stock—adjust seasoning, add coconut milk for creaminess, and thicken using a cornstarch slurry.
Serving
  1. Lay the roasted chicken over the fragrant herbs, drench it in the gravy, and enjoy with your favorite sides!

Notes

For best flavor, use fresh ingredients, especially herbs. If galangal is unavailable, ginger is a good substitute. Use low-sodium fish sauce to control saltiness. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.