Balinese Roasted Chicken
An Indonesian dish of chicken, limes and parsley, seasoned with ginger and turmeric and baked in the oven. It's finished with parsley leaves.
1 hr 10 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 50 min · 70 min total
- medium
- 1
Combine the garlic, ginger, shallots, chiles, and turmeric in a food processor and pulse until the mixture is finely chopped.
- 2
Melt the coconut oil in a 10- to 12-inch heavy frying pan over medium heat. Add the chile mixture and cook, stirring frequently, until fragrant and softened, about 2 minutes. Remove the pan from heat and let cool completely.
- 3
Place the chicken pieces in a 3-quart baking dish. Squeeze the limes over the chicken and toss to coat.
- 4
Add the cooked chile mixture, the whole lime leaves, 2 tsp salt, and 1/2 tsp pepper, and using your hands, rub the mixture into the chicken until well coated. Cover the dish with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.
- 5
Remove the chicken from the refrigerator and let stand at room temperature for 30 minutes.
- 6
Arrange a rack in the top third of the oven and heat the oven to 350 degrees F. Bake the chicken, uncovered, until tender (45-50 minutes) Remove from the oven and let stand for 10 minutes. Remove the lime leaves and garnish with parsley leaves before serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
