Coconut Roast Chicken  image


Posted On: 01 October, 2017

Coconut Roast Chicken

A Sunday staple, how about sprucing up your roast with a little help from our dairy free coconut milk for an extra tender, juicy take on your weekly favourite.


  • 2tbs Vita Coco coconut Oil/ Olive Oil
  • 1tbs Thai 5 Spice
  • 300ml Vita Coco Coconut Milk
  • 150ml chicken stock
  • 1 whole medium free range chicken
  • 10 spring onions (8 for roasting and 2 for serving)
  • 2 keffir lime leaves
  • A large thumb sized piece of ginger, grated
  • 4 garlic cloves, bashed with skin on
  • 1 red chilli, de seeded and finely chopped
  • 2 sticks of lemongrass, halved and bashed
  • 1 large bunch of coriander, stalks finely chopped and leaves reserved.
  • 3x pak choi, quartered
  • Zest and juice of 2 limes
  • To serve: Sesame seeds, spring onions, coriander leaves.


  • Preheat the oven to 240°C/475°F/gas 9.
  • In a small bowl mix together the spices, lime zest and coconut oil until combined. Spread this mixture over the chicken, place 2 lime halves into the cavity and season with salt and pepper.
  • In a high sided roasting tray place 8 of the spring onions, the garlic, keffir lime leaf, chopped chili, coriander stalks and lemongrass.
  • Place the chicken on top and pour the coconut milk into the roasting tray. Place in the oven and then turn the oven down to 200c. Roast for 1 hour and 10 minutes basting every 20 minutes with the coconut milk. Sprinkle the sesame seeds on at the last few minutes to toast slightly then remove from the oven.
  • Take the chicken out, tipping out any of the juices into the roasting tray and place the chicken on a chopping board to rest while you get on with the sauce and veg. 
  • Tip the juices from the roasting tray along with everything in it into a saucepan with the chicken stock and bring to a boil then simmer for 10-15 to reduce slightly. Place a griddle pan on a high heat and place the pak choi on, cooking for about 3 minutes in each side until slightly soft.
  • Pour the lovely coconutty sauce through a sieve to remove any bits. Carve up the chicken and serve with the pakchoi, the remaining spring onions, coriander leaves and the coconut sauce.

Let us know what you think, are you converted?! #TastesLikeNoUdder

Lunch, Dinner, Coconut Milk Alternative