Pot Roasted Coconut Chicken
A flavorful one-pot wonder, this Pot Roasted Coconut Chicken features a whole roasted chicken simmered in creamy coconut milk with baby potatoes, lemongrass, garlic, and herbs. It’s rich, tender, and packed with comforting tropical flavor.
Ingredients
Scale
- 1 whole chicken (3.5 to 4 pounds)
- 1 pound baby potatoes
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 stalks lemongrass, bruised
- 4 garlic cloves, smashed
- 2-inch piece fresh ginger, sliced
- 1 whole red chili (optional)
- 2–3 lime leaves or zest of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Season the chicken generously with salt and pepper.
- In a large Dutch oven over medium heat, sear the chicken on all sides until golden.
- Add garlic, ginger, lemongrass, lime leaves, chili, and baby potatoes around the chicken.
- Pour in the coconut milk and spoon some over the top of the chicken.
- Cover with lid and transfer to the oven.
- Roast for 1 hour and 15 minutes, or until chicken reaches 165°F and potatoes are tender.
- Let rest for 10 minutes, spoon broth over chicken, and garnish with cilantro.
- Serve hot with rice or crusty bread and enjoy.
Notes
- Use full-fat coconut milk for best flavor and texture.
- Searing adds depth, but can be skipped for ease.
- Lime juice or zest adds brightness — adjust to taste.
- Store leftovers in fridge for up to 3 days or freeze for later.
Find it online: https://dishmio.com/pot-roasted-coconut-chicken/