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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 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 15 mins
Servings: 6
Calories: 461 kcal
Course: Main Course
Cuisine: Asian , Thai

Ingredients

  • 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

    Cup of Yum
  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.
Instant Pot Method
    Cup of Yum
  1. Pat dry the chicken with paper towels. Season the chicken with kosher salt and black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. ***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.

Notes

  • As a general rule, the cooking time for whole chicken in oven at 375ºF. is 20 minutes per pound, plus an additional 15 minutes.
  • As a general rule, Instant Pot whole chicken cooking time is 6 minutes per pound, plus 3 minutes for each half pound.
  • 3 pound chicken: 18 minutes on high pressure4 pound chicken: 24 minutes on high pressure5 pound chicken: 30 minutes on high pressureAllow a natural pressure release for at least 10 minutes before quick releasing any remaining pressure.
  • On average, a 5 pound whole chicken yields 1.5 pounds of meat after cooking. This is enough for six 4-ounce servings.
  • For fresh lemongrass, trim and split lengthwise. If unavailable, use 2 tablespoons lemongrass paste, found in the produce section of most supermarkets. Stir it in with the coconut milk before pouring over chicken.
  • Use a Dutch oven that is stove top and oven safe. If you don't have an ovenproof skillet or pan, brown the chicken, then transfer it to a casserole dish or baking pan large enough to hold the chicken and other ingredients.
  • Cook Time for Whole Chicken in Oven
  • Cook Time for Instant Pot Whole Chicken
  • Servings

Nutrition Information

Serving 4oz Calories 461kcal (23%) Carbohydrates 9g (3%) Protein 14g (28%) Fat 44g (68%) Saturated Fat 28g (140%) Trans Fat 1g Cholesterol 41mg (14%) Sodium 1026mg (43%) Potassium 473mg (14%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 86IU (2%) Vitamin C 14mg (16%) Calcium 64mg (6%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 461

% Daily Value*

Serving 4oz
Calories 461kcal 23%
Carbohydrates 9g 3%
Protein 14g 28%
Fat 44g 68%
Saturated Fat 28g 140%
Trans Fat 1g 50%
Cholesterol 41mg 14%
Sodium 1026mg 43%
Potassium 473mg 10%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 86IU 2%
Vitamin C 14mg 16%
Calcium 64mg 6%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.