Coconut and Lime Roasted Chicken

Recipe by Donna Hay


  • 1/3 cup long grain rice
  • 1 cup water
  • 1 stalk lemongrass
  • 2cm piece fresh ginger, peeled and chopped
  • 2 cloves garlic
  • 2 coriander roots, chopped
  • 2 kaffir lime leaves, chopped
  • 3/4 cup shredded coconut, toasted
  • 1 x 1.6kg whole chicken, rinsed and patted dry
  • 2 cups water, extra
  • 1/4 cup fish sauce
  • 1 tbsp brown sugar
  • 1/4 cup lime juice
  • 1 bunch garlic chives, blanched to serve
  • baby shiso and micro mint leaves


  1. Preheat oven to 180ºC. Place the rice and water in a small saucepan over medium heat and cook for 10 minutes, or until the rice is tender.
  2. While the rice is cooking, place the lemongrass, ginger, garlic, coriander and kaffir lime leaves in a small food processor and process until finely chopped.
  3. Place the cooked rice and lemongrass mixture in a medium bowl with the coconut and mix to combine. Spoon the rice mixture into the cavity of the chicken and secure the legs with kitchen string.
  4. Pour the extra water, fish sauce and brown sugar into a roasting pan and stir to dissolve the sugar. Place the chicken, breast side down, in the pan and roast for 40 minutes, basting with the juices every 15 minutes.
  5. Turn the chicken and roast for another 40 minutes, basting every 15 minutes, until the chicken is cooked through. Pour the lime juice over the chicken and serve with the garlic chives, pan juices and micro herbs.

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