Garlic White Pepper Roast Chicken with Green Sauce
Southeast Asian-inspired roast chicken marinated overnight in garlic, coriander stems, fish sauce, soy sauce and white pepper. Slow-roasted at low temperature then finished at high heat for golden skin. Served with basmati rice cooked in the pan drippings and a vibrant green sauce of spring onions, garlic, lime and bird's eye chilli.
Ingredients
- 1 whole free-range chicken, weighing approximately 1.5kg
- 1 ½ cups basmati rice, Tilda
- oil, for cooking and sauce(optional)
- 8 cloves garlic, minced finely
- 1 bunch coriander, large, stems and leaves separated
- 1 tbsp light brown sugar, heaped
- 3 tbsp warm water, for dissolving sugar
- 2 tbsp fish sauce
- 2 tbsp dark soya sauce
- 1 tsp white pepperblack pepper1:1common
different flavor profile but similar heat
- 3 whole green onions, large, white part only
- 3 cloves garlic, for green sauce
- 1 whole lime, juiced
- 1 whole bird's eye chilli, greenThai chilli or serrano1:1heat
similar spice level
- groundnut oil, for green sauce(optional)vegetable oil1:1neutral
neutral flavor
- sea salt, to taste(optional)
Instructions
- 1
Mince garlic and coriander stems finely. Dissolve brown sugar in warm water. Combine all marinade ingredients in a bowl and stir well.
- 2
Rub marinade all over chicken and place in a large ziplock bag. Refrigerate overnight, turning bag occasionally to keep all sides coated.
- 3
Preheat oven to 325°F/.
- 4
Remove chicken from fridge and let come to room temperature. Pat dry with paper towels and place on a roasting tray.
- 5
Drizzle lightly with oil and roast on the middle rack for 2 hours, basting regularly with pan juices.
- 6
Increase oven temperature to 425°F/and cook for another 15-20 minutes until golden brown.
- 7
While chicken roasts, wash and drain rice. Cover with cold water and soak.
- 8
Blitz all green sauce ingredients together, adding just enough oil to make a smooth runny sauce like pesto. Season with salt to taste and refrigerate covered.
- 9
When chicken is done, remove from oven and transfer to a chopping board. Cover loosely with foil to rest.
- 10
Drain rice and add to a rice cooker. Pour roasting juices into a measuring jug and top up with water to reach 300ml total. Add to rice cooker.
- 11
Alternatively, bring rice and roasting juices to a boil in a saucepan, cover, reduce heat to lowest setting and cook undisturbed for 10-15 minutes until liquid is absorbed. Remove from heat, stir, cover and let steam in residual heat for 5 more minutes.
- 12
Carve chicken into generous bite-sized pieces and serve with fragrant rice and green sauce.
Tips
Turn the marinade bag occasionally overnight to ensure all sides stay evenly coated.
Pat chicken dry before roasting to help achieve golden brown skin.
Baste chicken regularly during the initial 2-hour roast to keep meat moist.
Keep green sauce covered in refrigerator to preserve its vibrant color.
Let chicken rest after roasting before carving to retain juices.
Good to Know
Refrigerate cooked chicken and sauce separately in airtight containers for up to 3 days. Rice best consumed within 2 days.
Marinade chicken overnight as instructed. Green sauce can be made up to 1 day ahead and refrigerated covered. Rice is best cooked fresh but can be made up to 2 hours ahead and reheated gently.
Serve warm on individual plates with carved chicken, rice cooked in roasting juices, and a generous spoonful of vibrant green sauce on the side.
Common Mistakes
Do not skip the overnight marination to avoid dry chicken and underdeveloped flavors.
Do not rush the initial low-temperature roast to avoid undercooked chicken.
Do not skip basting during cooking to avoid dry meat.
Do not neglect to pat chicken dry before roasting to avoid steaming instead of roasting.
Substitutions
similar spice level