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Thai Roast Chicken & Gravy

A perfect fusion of traditional roast chicken and vibrant Thai flavors, infused with lemongrass, galangal, and a savory gravy, making it an unforgettable meal for family gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 whole whole chicken (3-4 lbs), preferably free-range for better flavor Free-range chicken is worth the investment.
  • 4 stalks lemongrass, cut in half and smashed Fresh herbs enhance flavor.
  • 10 slices galangal (fresh; if unavailable, ginger works as a substitute)
  • 5 leaves kaffir lime leaves, torn
  • 8 slices ginger (optional, for extra fragrance) Optional for added fragrance.
  • 2 heads shallots, diced
  • 1/2 tsp white peppercorns
  • 1/2 tsp black peppercorns
  • 6 cloves garlic, peeled
  • 3 roots or stems cilantro, chopped Use roots for a more authentic flavor.
  • 1/2 tsp salt
  • 1 Tbsp finely chopped palm sugar (or brown sugar) Authentic, but brown sugar is a good substitute.
  • 3 Tbsp fish sauce Use high-quality brands like Red Boat.
  • 1 tsp black soy sauce or dark soy sauce
  • 1/4 cup water (for marinade)
  • 1-1.5 cups water (for gravy)
  • 2-4 Tbsp coconut milk (for creaminess)
  • 2 Tbsp cornstarch (for thickening)
  • 1 squeeze lime juice or lemon juice (to balance flavors)
  • Black soy sauce, as needed (adds color and depth)

Method
 

Preparation
  1. Preheat the oven to 450°F (232°C).
  2. In a mortar and pestle, combine white and black peppercorns, garlic, cilantro roots, and salt. Pound into a paste.
  3. Add palm sugar, fish sauce, black soy sauce, and 1/4 cup of water; mix well until combined.
  4. Spatchcock the chicken (remove the backbone) and rub half of the marinade under the skin. Let it marinate for at least 30 minutes.
  5. Spread lemongrass, galangal, kaffir lime leaves, shallots, ginger, and cilantro stems in a roasting pan.
Cooking
  1. Place the marinated chicken on top of the herb bed, skin-side up, and roast for about 45-60 minutes until the internal temperature reaches 160°F (71°C).
  2. Make stock with the chicken spine in a pot with water while chicken cooks.
  3. Combine the reserved marinade with the stock and the roasting pan juices, adding 1 to 1.5 cups water. Bring to a simmer and thicken with cornstarch slurry.
  4. Stir in coconut milk and lime juice, adjusting seasoning with black soy sauce.
Serving
  1. Serve the chicken on a platter, pouring gravy over it while hot.

Notes

For extra crispy skin, pat the chicken dry before applying the marinade. Refrigerate leftovers for 3-4 days.