Usually, around mid-winter, we start to get stuck for recipes that are new and different. We want to stick to the season – not buy produce out of season.
Out of these doldrums, came this recipe. Now we use this recipe all winter to spike the taste buds.
Thai Roast Chicken and Veggies
1 chicken for roasting
red chili peppers (if you like spice)
5 tablespoons coconut milk
1 green chili, minced
1 inch piece chopped ginger
2 garlic cloves
peanut oil (or very mild olive oil)
Preheat oven to 375 degrees.
In a bowl, mix together 3 tablespoons of softened butter with salt (take it easy if the butter is salted), pepper and some chopped cilantro.
Gently lift the skin of your chicken and spread this butter between the meat and skin of the chicken, focusing primarily on the breast of the chicken to keep it moist.
Squeeze 2 limes over the skin, placing the squeezed limes in the cavity of the chicken. Sprinkle the skin with salt and pepper.
Peel and cut the sweet potatoes in large chunks and the beets into wedges. Quarter the onion.
Place the veggies, with the chili peppers if using, in the bottom of your roasting pan and cover them with peanut oil, tossing them gently.
In a small bowl, combine minced garlic, ginger, minced green chili, chopped cilantro, 5 tablespoons coconut milk, 2 tablespoons oil, the zest of 1 lime and a small touch of brown sugar or agave to sweeten. Mix well. Spoon the paste over the veggies.
Place a roasting stand in your pan and place the chicken on the stand.
Put roasting pan in the oven.
Cook for 2 hours, stirring the veggies every 20 minutes or so to keep from sticking to the pan.
When chicken is cooked through, carve and serve.