Thai-Roasted Chicken With Potatoes, Parsnips, & Shallots
Flavourful Thai-roasted chicken with potatoes, parsnips, and shallots. Rubbed with red curry paste, lemongrass, and ginger for a delicious twist. Perfect for a special meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zabihahalal.com.
Cooking tools:
- Slow cooker
- Butcher's twine
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Serving platter
- Spoon
- Ladle
- Kitchen shears
- Plate
- Spatula
- Whisk
Ingredients
- 1 Zabiha Halal Whole Tied Chicken
- 1 pound potatoes, cut into 1-inch chunks
- 1 pound parsnips, cut into 1-inch chunks
- 2 stalks celery, coarsely chopped
- 4 shallots, halved
- 1 cup reduced-sodium chicken broth
- 2 tablespoons Thai red curry paste
- 1 tablespoon minced lemongrass
- 1 tablespoon fish sauce
- 1 tablespoon minced fresh ginger
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon each salt and pepper
- 2 green onions, thinly sliced
- 2 tablespoons finely chopped fresh cilantro
- Lime wedges, for serving
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