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Thai Roast Chicken & Gravy

This Thai roast chicken and gravy recipe combines aromatic spices and fresh ingredients to create a flavor-packed dish that will bring joy to your dinner table.
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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: 320
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 whole whole chicken (preferably organic for better flavor)
  • 4 stalks lemongrass, cut in half and smashed
  • 10 slices galangal (or fresh ginger if unavailable)
  • 5 leaves kaffir lime leaves, torn
  • 8 slices ginger (optional)
  • 2 heads shallots, diced
  • 1/2 tsp white peppercorns
  • 1/2 tsp black peppercorns
  • 6 cloves garlic, crushed
  • 3 roots cilantro roots or 6 cilantro stems
  • 1/2 tsp salt
  • 1 Tbsp finely chopped palm sugar
  • 3 Tbsp fish sauce
  • 1 tsp black soy sauce or dark soy sauce
  • 1/4 cup water (for marinade)
For the Gravy
  • 1 to 1.5 cups water (for gravy)
  • 2-4 Tbsp coconut milk (for creaminess)
  • 2 Tbsp cornstarch (for thickening)
  • 1 squeeze lime juice or lemon juice
  • as needed Black soy sauce

Method
 

Preparation
  1. Preheat the Oven: Heat your oven to 450°F (232°C) to get that perfect crispy skin.
  2. Make the Marinade: In a mortar and pestle or a sturdy bowl, pound the white and black peppercorns with the garlic, cilantro roots, and salt until you have a rough paste. Mix in the palm sugar, fish sauce, black soy sauce, and 1/4 cup of water.
  3. Prepare the Chicken: Trim excess fat from the chicken and carefully cut along both sides of the backbone. Flip it over and press down firmly until you hear a crack. Coat the chicken in the marinade, making sure every crevice is covered. Let it sit for at least 30 minutes at room temperature.
  4. Simmer Chicken Spine: Don’t waste the spine! Simmer it in water over low heat to create a delicious gravy stock.
Roasting
  1. Set Up the Roasting Pan: Place all your herbs in a roasting pan, then carefully lay the marinated chicken skin-side up on top of the herbs.
  2. Roast the Chicken: Roast for 45-60 minutes or until a meat thermometer reads 160°F at the thickest part of the breast.
  3. Make the Gravy: Remove the chicken spine from the stock and add the liquid from the roasting pan along with the reserved marinade. Bring it to a boil, then stir in coconut milk and the cornstarch slurry until thickened. Adjust seasoning as needed.
Serving
  1. Serve: Arrange the chicken atop the herbs with the glossy gravy drizzled all over.

Notes

For best results, use fresh, high-quality ingredients. Allow the chicken to marinate longer for enhanced flavor. Store leftovers in an airtight container in the fridge for 3-4 days.