Sarah and I were discussing for the whole week about roasting a plump juicy bird for dinner this weekend. I have two different roast chickens up my sleeve – one is a very classic roast, flavored with a good dose of salt and lifted with lemon and rosemary; and the other is a bolder bird roasted with chorizo. But we really wanted to try something different, and something different we did.
I flipped through the latest issue of Delicious this morning and found a recipe for Asian Roast Chicken which inspired me to try. I tweaked it a fair bit because from experience, this magazine’s recipes tend to be a little too rich and heavy for my liking.
I won’t post the recipe for copyright reasons, but the main flavors for the rub are lime, lemongrass, ginger, and boosted with a safe dose of five-spice powder.
My favorite part of this roast is the gravy which gets a spicy kick from a generous dollop of Thai red curry paste. It’s almost like a broth, which works really well with piping hot white rice.
So dinner tonight kinda looked like this:
Asian Roast Chicken
