Good to know
This one-pan meal features a whole chicken rubbed with Cambodian lemongrass curry butter and roasted over fresh lemongrass, potatoes, coconut milk, and broth. The flavorful pan drippings are transformed into a rich coconut gravy finished with fresh chilies, cilantro, and lime.
Substitutions
- Sweet potatoes can be substituted for the standard potatoes.
- Vegetable broth can be used instead of chicken broth.
- Arrowroot or tapioca starch can replace the cornstarch for the slurry.
Storage & reheating
Keep leftover chicken, potatoes, and gravy in airtight containers in the refrigerator for up to three days. Reheat in the oven or on the stovetop until completely hot throughout before serving.
Common questions
At what temperature and for how long should the chicken roast?
Roast the chicken at 425°F for 50 to 75 minutes, or until the internal temperature reaches 165°F.
How is the pan gravy made?
After letting the roasted chicken rest, combine the pan drippings with the remaining can of coconut milk and stir in a cornstarch and water slurry to thicken.
How is the butter rub prepared?
Mix the Cambodian Lemongrass Curry seasoning directly into the softened butter, then rub it both under and over the chicken skin before roasting.
