5 1/2 lb ROSIE® Organic Whole Chicken
2 1/2 tsp kosher salt
3 tbsp red curry paste
2 tbsp brown sugar
1 tsp fresh ground pepper
2 tbsp olive oil
2 tsp olive or coconut oil
stock lemon grass trimmed and split lengthwise
  zest and juice from one lime
cloves of garlic minced
3 tbsp ginger minced
each keffer lime leaves
1 13oz can coconut milk
1 1/2 cup chicken stock


1 Preheat oven to 375°. In a small bowl combine the salt, curry paste, brown sugar, oil and pepper, making a paste. Take a paper towel and pat dry your whole chicken. Evenly coat the entire outside of the chicken with the curry paste mixture. Place the chicken in a roasting pan and cover with foil. Roast at 375° for about one hour, remove foil and let cook and brown for an additional 25-30 min or till internal temperature reads 165° at the thigh. Let it rest for about 10 minutes.
2 While the chicken is cooking prepare the sauce. In a medium sauce pan at medium heat add olive oil, garlic and ginger. Saute' till fragrant. Add chicken stock, lemon grass, lime leaves and bring to a boil. Reduce heat and simmer till volume is reduced to half. Add lime juice, zest and coconut milk and continue reducing till thickened. Remove lime leaves and lemon grass and season with salt and pepper. Use the sauce as a base for you chicken when dishing and enjoy!


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