Roast Chicken with Spices and Sambal

By | December 15, 2014


Remove the backbone from the chicken using kitchen shears. Place the ginger, garlic, chilies, coriander, turmeric, lemongrass, salt, lime zest, lime juice, brown sugar, cayenne and grapeseed oil into a food processor or blender. Process to a fine paste. Rub this mixture all over the chicken , and kaffir lime leaves and place in the refrigerator for 8–12 hours or overnight.

Remove from the oven 1 hour before roasting. Place in a baking pan. Add kaffir lime leaves (if using). Melt the coconut oil and pour over the chicken. Preheat oven to 425°. Bake for 20 minutes and then drop the temperature to 375° for another 35–40 minutes. The flattened chicken will cook quicker than a regular roasted chicken. Remove from the oven when the juices run clear. Serve with rice and sambal.

To make the sambal: Place all of the ingredients in a food processor and process
until finely chopped.


  • 1 (3½–4 pound) whole chicken
  • ⅓ cup ginger, fresh, sliced
  • 3 cloves garlic
  • 2 red chilies, fresh
  • 2 teaspoons coriander, ground
  • 1 teaspoon turmeric
  • 2 tablespoons lemongrass, fresh
  • 1½ teaspoons salt
  • ½ teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • ¼ teaspoon cayenne
  • 1 tablespoon grapeseed oil
  • 3 tablespoons coconut oil
  • 2 kaffir lime leaves (optional)
  • 3 tablespoons lime juice, fresh
  • ½ teaspoon salt
  • 12 red chilies, fresh
  • 1 tablespoon ginger, fresh
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