THAI ORIGINAL is the brand of Modern Thai Food

Herb Roasted Chicken served with Couscous
and Thai Original Sweet Chilli Sauce with Lemon Grass

In this dish you get a lovely flavour from mixed herbs under the crispy skin of the chicken. Serve with simple couscous and mixed salad.





Serves 4-5

1.75 kg chicken
50 g (2 oz) butter at room temperature
4 garlic cloves, finely chopped
3 tbsps chopped fresh herbs such as parsley, rosemary, tarragon, chives
generous pinch of salt
generous pinch of ground black pepper
250 g (8 oz) couscous
300 ml (½ pint) boiling water
1 tbsp Bouillon vegetable powder
3 tbsps olive oil
½ red pepper, finely diced
3 tbsp chives, finely sliced
Sweet Chilli Sauce with Lemon Grass flavour
1. Preheat the oven to 200 degree C/ 190 degree F, gas 6. Clean and dry the chicken with kitchen paper. Mix the butter, garlic and mixed herbs together. Carefully lift up the skin on each side of the breast, gently spoon in the butter mixture, press down and smooth the skin.

2. Sprinkle with salt and pepper and roast in the preheated oven for 1 hour and 40 minutes (40 minutes per kg plus an extra 30 minutes. Baste the chicken a few times. Insert a skewer into the thickest part of the thigh. If the juice runs clear, the chicken is cooked. Rest in a warm serving plate for 15 minutes to allow the meat to become tender.

3. Mix the Bouillon vegetable powder with boiling water and 1 tbsp of olive oil. Pour and mix in with the couscous, then cover and leave to stand for 10 minutes. Fluff the couscous with a fork, add the rest of the olive oil, pepper and chives and season well. Pile the chicken pieces onto the couscous and serve with the Thai Original Sweet Chilli Sauce with Lemon Grass.

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