Thai Roasted Chicken and Vegetables

Ingredients

1 whole poulet, app. 4 lbs, rinsed and trussed
1 yam, peeled and chunked
1 sweet potato, peeled and chunked
2 parnip, peeled and chunked
2 carotte, peeled and chunked
1/2 head chou-fleur, trimmed to bite size
1 onion jaune, peeled and wedged to 8th
2 Tbsp gingembre, minced
2 Tbsp ail, minced
2 Tbsp lemongrass paste, or finely minced stalk
1/2 limette, jus
1 14 oz lait de coco, can
2 Tbsp red curry paste
2 Tbsp sucre brun
3 cups riz, jasmine, cuit
2 limette, en quarts
12 leaves thai basil, torn
3-4 onions verts
12 grape tomatoes, en 2

Instructions

Preheat oven to 350 F. Pat chicken dry with paper towels, inside and out, and tie legs and wings (or tuck wings under back). Place chicken in large roasting pan, and scatter vegetables around it evenly. Combine remaining indredients - ginger, through brown sugar - in a bowl, whisking well. Pour over chicken and vegetables and transfer to oven. Cook uncovered 30'. Baste chicken with pan sauce and rotate pan, cooking another 15'. Baste again and cook until chicken reaches 165 F internal temp at thickest part of meat, approx. 15 min more. If browning too quickly, tent foil over pan and continue cooking until done. Remove from oven and let rest 5' before carving. Serve chicken and vegetables with jasmine rice, lime quaters, basil leaves, tomatoes and sliced green onions.

Journal.

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