Whole Chicken Satay Roast

13 May 2020 By

There are so many ways to enjoy a moist and delicious roast chicken. This one combining a whole chook and our gorgeous satay simmer sauce is probably like one you’ve never had before. It is super tasty and a very comforting family meal.

Give it a go and try serving this with fluffy jasmine rice for a Sunday family dinner with either the suggested healthy blanched and chargrilled stir-fried vegetables to mop up the sauce or with a side of super simple, Crunchy Spiced Salad.


Ingredients − Serves 6

  • 1 x 2 kg free range chicken
  • 3 tbsp peanut oil
  • 1 tbsp Latasha’s Kitchen Turmeric Spice Magic
  • 3-4 screwpine leaves (pandan), chopped up to 4-5 cm pieces
  • 2 long red chillies, split
  • 5 cm piece ginger, sliced
  • 1 x 480 g jar Latasha’s Kitchen Malaysian Satay Simmer Sauce
  • 6-8 brown pickling onions, soaked for a few hours, then peeled and parboiled whole for 5 minutes
  • 5 cloves garlic, minced
  • 3 lemongrass, chopped into half
  • 1 cup water
  • 400 ml Ayam Coconut Milk
  • 6 medium Royal Blue potatoes, peeled and halved and parboiled 5 minutes
  • Salt to taste

Garnish

  • Coriander leaves, lime wedges and roasted peanuts

To Serve

  • Steamed rice and simple stir-fried blanched green beans, savoy cabbage, chargrilled corn and red peppers.

Crunchy Spiced Salad (Optional)

  • 2 bunches spring onions, cut into 2 cm pieces
  • 150 g unsalted peanuts, roasted and roughly chopped
  • 1 green chilli, thinly sliced
  • 1 large cucumber, peeled and thinly sliced
  • 1 carrot, grated
  • 2 cups blanched bean sprouts
  • 1 bunch coriander, leaves picked and stalks finely chopped
  • ¼ cup Ayam coconut cream
  • 2-3 tbsp raw honey
  • 4-5 tbsp soy sauce
  • 3-4 tbsp sesame oil
  • 2 limes, juice only

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Method

  1. Season chicken inside and out with salt and Latasha’s Kitchen Turmeric Spice Magic. Insert the knotted screw pine leaves, sliced ginger and split red chillies into the cavity of the chicken.  Place on a tray and leave in the fridge overnight.
  2. Remove your chicken from the fridge at least one hour before cooking.
  3. Preheat oven to 140˚C for 15 minutes.
  4. Using a large roasting dish with high sides, heat oil over medium heat. Add the lemongrass, onions and salt and cook for a few minutes to caramelise the onions. Then add garlic and cook for a further 2 minutes.
  5. Stir in Latasha’s Kitchen Malaysian Satay Simmer Sauce and ½ cup water (to rinse the jar out). Cook for 4 minutes before adding the coconut milk and another ½ cup water. Bring to the boil and simmer for 4-5 minutes.
  6. Place the chicken in the roasting pan breast side down and spoon the satay gravy sauce all over. Add the potatoes and cook this way, uncovered, in the oven at 140˚C, for ½ hour.
  7. After the initial half hour has passed reduce the temperature to 120˚C, baste the chicken again and cook, covered with a lid or large foil, for another ½ hour, breast side still down.
  8. After the first hour, turn the chicken over with breast side facing up, baste the chicken again and continue cooking, covered with a lid or foil for another hour. In total the chicken should bake low and slow in your oven for at least 2 hours.
  9. After 2 hours turn the oven up to 200˚C, remove the lid or foil and cook for a further 15-20 minutes. Be careful not to burn the chicken at this stage, add a splash or two of water while cooking if needed. Remove from the oven, baste with the sauce and leave to rest for 20 minutes before carving.
  10. Garnish and serve with steamed jasmine rice, stir-fried savoy cabbage, blanched green beans, chargrilled corn and chargrilled red peppers to accompany the meal.
  11. Or make a simple salad by placing the spring onions, peanuts, green chilli, cucumber and coriander into a bowl. Mix the coconut cream, honey, soy sauce, sesame oil and lime juice together, pour over the salad and mix thoroughly.

TIPS:

  • You also have the option of removing the chicken from the gravy after the first 2 hours has passed. Place the chicken under a preheated hot grill and cook the chicken on its own for 15 minutes to crisp it up. Meanwhile remove the onions and potatoes from the baking dish to a serving plate, then reduce the sauce over medium heat on your stove and serve alongside the chicken as gravy.
  • For a spicier chook marinate the chicken with ½ jar Latasha’s Kitchen Malaysian Satay Concentrate Paste overnight and continue to follow the rest of the recipe.
  • This dish can also be made with a butterflied chicken or 6 large Maryland bone in chicken pieces.