The Roast Chicken Reinvented


The Roast Reinvented

Recipe from Kitchen Saucery – One Pot Wonders cookbook.


  • 1 whole chook – you could use chicken thighs or legs if you had them available

  • 1 onion – red or brown, chopped

  • 4 cloves garlic

  • 1 tbsp ginger, grated

  • Chilli

  • 1 tin coconut milk

  • Oil – coconut or extra virgin olive oil (or whatever you’ve got)

  • Salt

  • Pepper

  • 1 tsp Chinese five spice

  • 1 handful of baby spinach per person

  • 1 lime, chopped into quarters


  1. Preheat oven to 180 degrees.

  2. Grab a pot or tray that fits your chook and the liquid.

  3. Add chook to your tray (breast side up), add remaining ingredients, except for oil, salt, pepper, spices and greens. The coconut milk should go about 1/2 the way up your chook.

  4. Pour oil over the top of your chook and rub into skin, then sprinkle with salt, pepper and Chinese five spice.

  5. Roast your chook 45 mins per 1kg.

  6. Remove from oven and mix through baby spinach to lightly cook.

  7. Serve with vermicelli noodles, over roasted veggies, over rice.


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Hey, I’m Lou

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