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60 • min
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Not too hard!

Coconut Lemongrass Roast Chicken

5/5 (1)


  • tick1 whole chicken - butterflied (we love Waitoa)
  • tickChantal Organics Extra Virgin Olive Oil
  • tick1 piece of ginger - minced
  • tick1 red onion - thinly sliced
  • tick1 tsp garlic & chilli sauce
  • tick1 tsp Chantal Organics Tamari Soy Sauce
  • tick1 can Chantal Organics Coconut Milk
  • tick2 lemongrass stalks halved
  • tick4 kaffir Lime Leaves
  • tick2 red chilli - halved
  • tickA drizzle honey
  • tickA handful of coriander
  • tickHeat and eat brown rice (we love Sunrice)
  • tickWe cooked the chicken in a Le Creuset Round Casserole Dish


  • Step 1.

    Preheat oven to 170°C.

  • Step 2.

    In a large heavy based pan over a medium heat, drizzle a little avocado oil. Cook the butterflied chicken, skin side down until golden and crispy. Remove from pan and set aside.

  • Step 3.

    In the same pan drizzle a little more avocado oil, fry off the onion and ginger until translucent and golden.

  • Step 4.

    Add the garlic and chilli sauce, soy sauce, coconut milk, kaffir lime leaves, lemongrass, honey and chili. Bring to the boil. Add the chicken back into the pan. Coat the chicken in the coconut sauce.

  • Step 5.

    Transfer to the oven and roast for 1 hour making sure to baste the chicken with the sauce every 15 minutes.

  • Step 6.

    Garnish with fresh coriander and serve immediately with jasmine rice and a crispy glass of Sav!

  • Serving Suggestions

    Serve with a crispy glass of Ara Sauvignon Blanc

Chantal Organics Products used

Coconut Milk
Tamari Soy Sauce
Extra Virgin Olive Oil

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