- 1.7 kg whole free range chicken
- 2 x 23g sachets of Thai red curry paste
- A 400ml tin of coconut milk
Heat your oven to 200°C/Fan 180°C/Gas 6.
Remove the chicken from its wrapping. Put the giblets in the fridge – you can use them to make your own chicken stock.
Put the chicken in a roasting tin. Cover with half of the curry paste. Rub it all over the chicken and tuck a bit of curry paste underneath the skin of the breasts if you can. Leave the chicken to get up to room temperature.
Cover the whole dish tightly with foil. Slide into the oven and roast for 1 hr.
Remove the chicken from the oven. Crank the oven up to 220°C/Fan 200°C/Gas 7. Remove the foil. Baste the chicken with the roasting juices. Dust with sea salt.
Return it to the oven and cook for 30 mins till golden and cooked through. Check the chicken is cooked by piercing the thigh near the bone. The juices should run clear. If not, return to the oven and cook till they do.
Let the chicken rest for a good 30 mins to 1 hr before carving.
Before serving, pour the pan juices from the chicken into a pan with the remaining red curry paste and the coconut milk. Simmer till warmed through.
Carve your chicken and ladle the broth over it to serve.