Thai Roast Chicken | Thigh Spiced Roasted Spatchcocked Chicken
Recipe type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • Whole chicken – 1, about 1.5 kg (3 lbs.)
For marinade:
  • Lemongrass stalk - 2, pale part only finely chopped
  • Coriander roots - 4 roughly chopped
  • Garlic – 10 to 12 cloves, roughly chopped
  • Fish sauce – 3 tbsp
  • Brown sugar – 1 tbsp
  • Dark soy sauce – 1 tsp
  • Ground white peppercorns – 1 tsp (or ½ tsp ground black peppercorn)
  • Salt if required
  1. Preheat your oven to 180 C / 340 F and place the wire rack at the center of the oven.
  2. To make the marinade, preferably use a mortar and pestle to pound the lemongrass stalk (the white portion of the lemongrass plant), coriander roots and garlic cloves to make a coarse paste; it need not be very smooth.
  3. Next add fish sauce, brown sugar, dark soy sauce & ground pepper to the lemongrass-coriander paste and stir to mix everything evenly.
  4. To spatchcock the chicken, remove the backbone with sharp kitchen shears. Then flip the chicken over to bring the breast side facing upwards. Then push down on the breast to flatten it down and your spatchcock chicken is done!
  5. Lay the chicken flat on a roasting sheet which is lined with foil for easy cleanup and keep the breast side up.
  6. Then drizzle the marinade over the chicken and massage it to evenly coat all over the bird. Once done, cover the chicken with aluminum foil, place it in the preheated oven and roast for about 25 minutes.
  7. After about 25 to 30 minutes, take the chicken out of the oven and remove the foil. Use a brush to baste the chicken with the cooking juices which must have oozed out on the roasting sheet.
  8. Then place the chicken back in the oven to roast for another 15 minutes or until chicken is cooked through but this time without the foil. The chicken is cooked when the leg meat juices run clear when pierced with a knife or the internal temperature reaches 165 F when a thermometer is inserted into the thickest part of the meat.
  9. Once the chicken is cooked, allow it to rest for 5 minutes before carving. Cut the chicken into breast and legs portions and serve on a platter with a spicy dipping sauce of your choice! Enjoy!
Recipe by Flavor Quotient at