Easy Thai Tom Yum Roast Chicken 🌶 🇹🇭

I remember attending a 'bring a plate' (meaning bring a dish of food to share) gathering at a friend's place where people had unfortunately not brought enough to eat.  The hostess calmly took out a jar of red sauce from the fridge, smeared it all over some chicken pieces, roast them in the oven for half an hour and 'voila', the problem's solved!  That was my introduction to Thai Tom Yum roast chicken.  It is delicious and easy to do with a jar of Tom Yum paste available from the Asian section of most supermarkets.  I opt for the Valcom brand, with key ingredients being lemongrass, dried chilli, garlic, shallot, shrimp paste and lime juice.  A whole butterflied chicken is used in this recipe.  Chicken marylands or drumsticks also work, with skins on for that charred effect.  Serve with rice and slices of cucumber.  

Serves 6

INGREDIENTS

• 1 whole chicken, about 1.5kg / 2lb 5oz, butterflied*
• 3-4 stalks lemongrass
• 120g / 4¼oz Tom Yum paste
• 2 limes, 1 for the marinade, 1 sliced into wedges to serve
• 2 tablespoons olive oil
• 3 garlic cloves, chopped
• 1 red chilli, sliced, for garnishing
• a handful of chopped basil or coriander leaves, for garnishing

METHOD

1. Cut each lemongrass stalk into a few sections and lightly crush them with the back of a knife to release flavour.  Spread them out in a large baking tray lined with foil paper.
2. In a bowl, combine Tom Yum paste with the zest and juice of 1 lime, olive oil and garlic.
3. Place the butterflied chicken on a large plate and brush it all over (top and underside) with the paste.  Let it marinate for 30 minutes or longer in the fridge.
4. Take the chicken out from the fridge to bring it back to room temperature 15 minutes prior to cooking.  Transfer the chicken into the prepared baking tray.
5. Roast in a preheated 180°C/350°F oven for about 45 minutes.  To test for doneness, insert a skewer into the thickest part of a thigh or breast,  It is cooked if the juice runs out clear.  The skin of the chicken should be nicely charred.
6. Remove chicken from the oven and let it rest in the tray for 15 minutes.
7. Joint the chicken and cut meat into large chunks.  Arrange pieces on a serving plate.
8. Garnish with chopped chillies and herbs.  Serve with lime wedges.

*To butterfly a whole chicken:

• Pat the chicken dry with paper towels.
• Place the chicken breast-side down on a flat surface and cut along one side of the backbone from end to end using poultry shears.  Turn the chicken around and cut along the other side of the backbone to remove it.
• Press down firmly on the breastbone with your palm to flatten the chicken so the breasts and thighs are at the same level.
• Make a notch in the white cartilage in the breastbone at the neck end, and a slit on either side of the cartilage, then pop out the breastbone.