Incredibly moist and delicious Green Thai Roast Chicken for your Sunday Roasts

  • Servings : 4-5
  • Prep Time : 15m
  • Cook Time : 60m
  • Ready In : 1:15 h

One of the most exciting things on a Sunday is roasting a whole chicken. But are we able to achieve that perfect balance of taste, crunchy crisp-brown skin and moisture?

The fact is that most of us struggle.

My son had been pestering me for a while to roast a whole chicken and I did, this Sunday.

But I decided to do something different. I am notorious for never following a recipe and as expected, I added my little twist this time again.

I do this because I simply do not like bland food. Chicken should smell delicious and not smell of chicken. If chicken/ meat/ fish is tasteless or stinky- it just puts me off.

I’d rather just eat my vegetables then. And not be judged.

Food should beckon you. The colour, the smell, the taste should draw you to it. Food should be such that it converts you.

And that is what happened to the chicken on Sunday.

Like I was saying, I experimented. Along with the usual suspects of ginger-garlic paste that are used to marinate the chicken, I threw in a few tablespoons of my most favorite Thai Green curry paste. Oh, please don’t cringe at the sound of it! It is terrific. I, for one, simply cannot live without my Thai curry pastes. You will always find one bottle, if not two, red and green, lurking in my refrigerator.

So yes, I gave the whole Roast chicken theme a Thai twist and even made the gravy at the end with coconut milk instead of cream.

Simply had to do something unusual. And by God- that was the most delicious, finger-smackingly good roast chicken that I have ever had.

The taste was incredible and the chicken itself was  super moist.

So next time you have a Sunday roast planned, look no further. This recipe will win you many accolades.

Here’s how to make it!


  • Whole Chicken- about 1.5 kgs
  • Thai Green Curry paste- 4-5 tbsp
  • Thai Fish sauce- 2 tsp
  • Lime- 1 (zest and juice)
  • Oil- 2 tsp
  • Sugar- 1 tsp
  • Green chilli, finely sliced- 1 ( optional)- chilli powder- 1 tsp
  • Coriander leaves, finely chopped- 1/4 cup
  • Pepper powder- 1/2 tsp
  • Salt- to taste
  • Veg or chicken stock- 100 ml

Ingredients for the gravy

Coconut milk- 200 ml

Ingredients for Roasted vegetables

Parsnips/ Swede – 2

Carrots- 2

Potatoes- 2

Olive oil- 2 tsp

Salt- to taste

Pepper- 1/2 tsp

Method for Roasted vegetables

Peel and cut the vegetables into large wedges.

Pop into a pan. Add salt and boil for 5 minutes.

Now pour olive oil and salt and pepper and apply all over the vegetables. Keep aside.

Method for the chicken


Mix all the above ingredients except chicken in a small bowl. Apply generously all over the chicken and also inside the cavity.  If you are able to get your hands under the skin where it is loose, you can push some marinade there as well.
For an even more intense flavour, make deep gashes on chicken all over, especially the breast and legs (which are often the most tasteless, as the marinade fails to seep through) with your knife and stuff some marinade into it.

For this recipe, I used the new little contraption that I have recently laid my hands upon- The Chicken Roaster and Wok from Gefu, that promises you the moistest chicken ever. And deliver it does.


This comes with a perforated wok with a detachable canister to hold the stock. The holes let the vegetables get chargrilled, while the chicken sits atop the canister that’s filled with stock, getting roasted, whilst staying super moist getting roasted and browned on the outside.


Fill up the glass provided with the Gefu Chicken Roaster with some vegetable stock, chicken stock or beer, wine or whatever liquid you might fancy- just not water!


Sit the chicken on top of the glass that’s filled with the stock.

When you are ready to roast, turn on your oven to 200 C or 400F.


Spread all the parboiled vegetables around the wok. Pour over any remaining marinade on to the chicken.


If not using the Roaster, simply put the marinated chicken onto your roasting pan, legs up. Place all the seasoned parboiled vegetables around the chicken and follow the rest of the instructions.

Roast for 45 minutes to 1 hour in a preheated oven at 190C ( fan), 200C oven or 400F. Baste with some oil after 30 minutes. You do not need to baste if using the roaster.

To test for doneness, poke the chicken with a knife to check if the juices run clear. If the chicken is not done, cook further for 10-15 minutes.


When done, it is very important to let the chicken rest.


Cover it with aluminum foil and let rest for 15 minutes.This ensures that  the chicken stays moist and juicy. Of course the insides of the chicken will be unbelievably juicy if you have used Gefu’s roaster.

Method for the gravy

Remove fat from the roasting tin. In the roaster, because of the holes, all the fat would’ve drained off anyway.

Get the bits of vegetables stuck at the bottom. Stir in the coconut milk and gently simmer in a small saucepan for 2-3 minutes, Remember never to boil when using coconut milk. This is a good twist on adding cream at this stage and by keeping the Thai theme going. If you need any more sauce, add the veg/ chicken stock to it as required. Stock will help keep the gravy tasty.


Serve the roasted chicken with the roast vegetables, gravy and some garlic bread.


For this recipe, I must  thank this little contraption that I have recently laid my hands upon- The Chicken Roaster and Wok from Gefu, that promised you the moistest chicken ever. And it does.


You can read my review of this product here.

I know that this is going to be my trusted secret weapon for days to come.


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