Roasted Coconut Milk Chicken
My Thai inspired recipe for juicy roasted coconut milk chicken is made with cinnamon, sage, lemongrass, and a healthy helping of coconut milk!
- Prep time
- 10 min
- Cook time
- 2 hr 5 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 1/2 lb whole bone-in chicken
- 2 1/2 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 2 sticks cinnamon (broken)
- 1/4 cup fresh sage leaves (loosely packed)
- 1 stalk lemongrass (or lemongrass paste (See Note 1))
- 1 lemon (zested)
- 12 cloves garlic
- 28 oz full fat coconut milk (2 cans)
Instructions
- 1
Preheat oven to 375°F. Pat dry the chicken with paper towels. Season the chicken with kosher salt and black pepper.
- 2
Heat oil in a heavy based oven-proof pot (See Note 2) over medium high heat and brown the chicken all over. Be careful not to scorch the skin on bottom, you want to brown it. I constantly moved it around in the pot using tongs.
- 3
Carefully remove chicken and set aside on a plate. Pour the out the excess fat and set aside to roast vegetables or discard. With spoon, scrape up bits of cooked chicken on bottom of pan and leave in pan. Return chicken to the pot, add remaining ingredients and bake covered for 90 minutes.
- 4
Remove lid and baste chicken with juices. Leave uncovered and bake uncovered for 35 minutes.
- 5
Let stand for 10 minutes before removing the chicken. Remove and discard lemon grass and cinnamon stick from sauce. Carefully cut into pieces or completely shred meat. Serve chicken with the sauce on the side and steamed rice with vegetables of choice.
- 6
Pat dry the chicken with paper towels. Season the chicken with kosher salt and black pepper.
- 7
Add trivet to Instant Pot. Place whole chicken on trivet and add the cinnamon sticks, sage leaves, lemon grass, lemon zest, garlic cloves and pour coconut milk over all.
- 8
Cover with lid and seal vent. Cook on Poultry or High Pressure setting for 6 minutes per pound. Allow pressure to naturally release for at least 10 minutes.
- 9
Carefully lift chicken out of Instant Pot using trivet handles and discard cinnamon sticks, sage leaves, lemon grass, lemon zest pieces. Strain cooking liquid and press cooked garlic through sieve. Add cooking liquid back to Instant Pot and press the Sauté setting. Cook for 10 minutes uncovered to reduce. Serve with shredded chicken.
- 10
***If you're looking for crispy skin on chicken, it isn't possible in the Instant Pot, but it's possible under an oven broiler! Using the trivet handles, remove chicken from Instant Pot and transfer to a baking sheet lined with foil. Place under broiler for 2-4 minutes, watching closely so as not to burn.