- 2½5kg avg. spatchcock chicken
- 1½ tbsp Thai red curry paste
- 1½ lime
- 1½ red onion
- A handful of coriander
- A handful of mint, leaves only
- 1 tbsp olive, sunflower or coconut oil
- Sea salt
- Freshly ground pepper
- Large roasting tin (optional)
- Barbecue (optional)
- 1.
Get started: Take the chicken out the fridge 30 mins before cooking, to allow it to come to room temperature.
- 2.
Cooking indoors: Heat your oven to 200°C/Fan 180°C/Gas 4. Place the spatchcock chicken in a large roasting tin, skin-side up. Scoop 1 tbsp Thai red curry paste into a small bowl. Grate in the lime zest and squeeze in the juice from 1 half. Pour in 1 tbsp oil and add a pinch of salt and pepper. Rub the red curry marinade into the chicken. Cover the roasting tin with a layer of foil, scrunching the sides to loosely seal it.
- 3.
Slide the chicken into the oven and roast for 1 hr, basting from time to time. After 1 hr, carefully remove the foil from the tin. Return the chicken to the oven and roast for 15 mins, till golden.
- 4.
To check if the chicken is cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If it needs a little longer, return the chicken to the oven for 5-10 mins before checking again.
- 5.
Lift the roast chicken out onto a plate or board, loosely cover with foil and rest for 20 mins.
- 6.
While the chicken is resting, peel and thinly slice the red onion. Slide the onion into a bowl. Shred the mint leaves, and the coriander leaves and stalks. Add the chopped herbs to the red onion. Squeeze over the juice from the remaining lime half and add a little salt and pepper. Stir to mix.
- 7.
Carve the Thai red chicken and serve it with the red onion herb salad on the side.
- 8.
Cooking outdoors: Light your barbecue and bring the coals to a medium temperature. Scoop 1 tbsp Thai red curry paste into a small bowl. Grate in the lime zest and squeeze in the juice from 1 half. Pour in 1 tbsp oil and add a pinch of salt and pepper. Rub the chicken skin with the red curry marinade.
- 9.
Place the chicken skin-side down over the hottest part of the barbecue and cook for 2-3 mins, or till coloured. Turn over and cook for 4-5 mins on the other side. Move the chicken to a cooler part of the barbecue and cook, with the lid on, for 1 hr 15 mins.
- 10.
To check if the chicken is cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If it needs a little longer, return the chicken to the barbecue for 5-10 mins before checking again.
- 11.
Lift the roast chicken out onto a plate or board, loosely cover with foil and rest for 20 mins.
- 12.
While the chicken is resting, peel and thinly slice the red onion. Slide the onion into a bowl. Shred the mint leaves, and the coriander leaves and stalks. Add the chopped herbs to the red onion. Squeeze over the juice from the remaining lime half and add a little salt and pepper. Stir to mix.
- 13.
Carve the Thai red chicken and serve it with the red onion herb salad on the side.
- 14.
- Tip
Know your grill:
When lighting your barbecue, lay the bulk of your coals to one side, gently sloping 3/4 of the way to the other side. This helps to regulate the heat, giving you fierce 'direct' heat to brown your meat over, and gently 'indirect' heat to slowly finish it off. - Tip
On the side
Simmer white rice in coconut milk to make a sticky side dish for this spicy roast chicken, alongside a salad made from coarsely grated cucumber, cherry tomatoes and just cooked French beans dressed with a mix of Worcester sauce, crushed garlic, finely chopped chilli, chopped peanuts, lime juice and a pinch of sugar.
