Thai-spiced Butter Roast Chicken

Preheat the oven to 220°C (425°F). Carefully using clean hands, gently separate the skin from the chicken breast and legs so that there is a pocket to spoon in the butter.

To make the green curry butter, mix together the softened butter, green curry paste and salt in a small bowl until well combined. Using a spoon, spatula or butter knife, carefully scoop up bits of the butter and place into the pocket between the chicken skin and meat. Rub in so it’s evenly distributed. Now tie the chicken legs together tightly using kitchen string.

Transfer the chicken to an ovenproof dish and sprinkle generously with extra sea salt and ground white pepper. Cook the chicken in the oven on high heat for 30 minutes. Rotate the chicken for an even cook and continue cooking for a further 30 minutes (see note).

After the chicken is cooked, remove the tray from the oven and transfer the chicken to a chopping board to rest. Remove the string.

In the meantime, to make the green curry gravy, scoop out 3 tablespoons of fat and cooking juices and transfer into a small saucepan. Add the green curry paste and place over a high heat. Cook, stirring, for 1 minute to release the flavours until it’s starting to smell gorgeous. Next, add in the coconut milk and fish sauce. Bring to a gentle simmer then cook for 5 minutes until the curry sauce has reduced and thickened a little. Turn off the heat and serve with the roast chicken.

– I tend to go with the ratio of 20 minutes per 500g when cooking at this high heat. For example, my chicken was 1.5kg, so it went into the oven for one hour.