Coconut & Lime Roast Chicken Recipe

Coconut & Lime Roast Chicken


  • 1 stalk
    lemongrass, white part only, finely chopped
  • 2 cm (10g)
    fresh ginger, peeled and chopped
  • 2 cloves
    garlic, crushed
  • 2
    coriander roots, chopped
  • 2
    kaffir lime leaves, stems removed and chopped
  • 3/4 cup (60g)
    shredded coconut, toasted
  • 1 cup
    cooked rice
  • 1
    1.6kg whole chicken, rinsed and patted dry
  • 2 cups
  • 1/4 cup (60ml)
    fish sauce
  • 1/4 cup (60mL)
    soy sauce
  • 1/4 cup (55g)
    brown sugar

How to Cook

Prep Time: 15 minutes | Cooking Time: 90 minutes
  1. Preheat oven to 180°C/ 160°C fan forced. Place lemongrass, ginger, garlic, coriander and kaffir lime leaves in a small food processor and process until finely chopped. Place the cooked rice and lemongrass mixture in a medium bowl with the coconut and mix to combine.

  2. Spoon the rice mixture into the cavity of the chicken and secure the legs with kitchen string. Pour water, fish sauce, soy sauce and brown sugar into a roasting pan and stir to dissolve the sugar. Place the chicken, breast-side down, in the pan and roast for 40 minutes, basting with the pan juices every 15 minutes. Turn the chicken and roast for a further 40 minutes, basting every 15 minutes, until the chicken is cooked through.

  3. If desired serve with steamed Asian greens.