Roasted Half Chicken Recipe

Name: Nightingales Roasted Half Chicken Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 each Whole chicken (cut in half); 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 cup Fresh mint (chopped); 1 cup Fresh cilantro (chopped); 1 cup Thai basil (chopped); 2 each Shallots (thinly sliced); 1 cup Vegetable oil; 5 to taste Thai chili (dried); 3 tbs Fish sauce; 2 tbs Lime juice; 1 tbs Sugar

Inspired by Nightingale

Time1h 30m

Serves4

Mint, cilantro, thai basil, crispy shallot, jeow som

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Ingredients

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Chicken

1 each Whole chicken (cut in half)

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Herb Mixture

1 cup Fresh mint (chopped)

1 cup Fresh cilantro (chopped)

1 cup Thai basil (chopped)

Crispy Shallots

2 each Shallots (thinly sliced)

1 cup Tuscany sunflower oil

Jeow Som

5 to taste Thai chili (dried)

3 tbs Fish sauce

2 tbs ReaLime juice

1 tbs sugar

Method

Preparation

Marinate the Chicken

Preheat your oven to 425°F (220°C). Rub the chicken halves with olive oil, salt, and black pepper. Let it marinate for 30 minutes.

Prepare the Herb Mixture

In a bowl, combine chopped mint, cilantro, and Thai basil. Set aside.

Make Crispy Shallots

In a saucepan, heat vegetable oil over medium heat. Add sliced shallots and fry until golden brown and crispy. Remove and drain on paper towels.

Prepare Jeow Som

In a small bowl, mix dried Thai chili, fish sauce, lime juice, and sugar until combined. Adjust seasoning to taste.

Cooking

Roast the Chicken

Place the marinated chicken halves on a baking sheet and roast in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 165°F (75°C).

Serve

Remove the chicken from the oven. Let it rest for 10 minutes before serving. Serve with the herb mixture, crispy shallots, and jeow som on the side.