Roast Chicken In Coconut Milk With Cilantro

roast chicken with milk and cilantro

My family absolutely loves roast chicken and when I first heard about this recipe from Jamie Oliver’s recipe collection, I was intrigued. Roast chicken, milk and lemon? That seemed to be a curious combination and I wasn’t really sure how it would turn out. Since we don’t consume much dairy and we love coconut milk, I decided to substitute some of my own herbs and spices and add coconut milk instead.

This paleo-friendly recipeĀ turned out beautifully and makes your whole kitchen – and home – smell amazing of garlic, chicken and spices. It’s one of those super easy recipes too which requires little work or monitoring, giving you more time to play scrabble/listen to music/call a friend/paint your toes. I served it with my CSA swiss chard and broccoli and a spoonful of quinoa too and it was a big hit.


1 whole chicken (preferably free range and organic)
Zest of 2 lemons
A handful of fresh cilantro
1 can light coconut milk
10 whole garlic cloves – don’t peel
2-3 tablespoons olive oil (or butter)
Sea salt and pepper

You can also add any spices you want such as harissa or rosemary or thyme or cayenne.


{Advance preparation: if you have a few hours before you cook the chicken, season the chicken with a little olive oil, salt and pepper. You can also add other spices such as harissa, cayenne, oregano, basil or thyme which will complement the final dish. Cover and refrigerate. You can do this the night before. It makes the chicken even more tender and aromatic!}

  • Preheat oven to 375F.
  • In a large dutch oven, heat the olive oil. Fry the chicken in olive oil or butter on both sides until golden – this takes only about 5 minutes.
  • Remove chicken from pan and throw away the fat. Add chicken back into the pan and now add your spices, salt and pepper, whole garlic cloves, lemon zest and coconut milk. I like to baste the chicken in the coconut milk too.
  • Cover and roast for 45 minutes.
  • Remove cover and baste the chicken.
  • Put back in the oven without the cover and cook for another 45 minutes or until the internal temperature reaches 165F.
  • Let the chicken rest for 15 minutes. I like to serve it in the dutch oven because it looks great. You can use the remaining coconut milk mixture in the bottom of the pan as a gravy sauce. Make sure your dinner guests get a piece of mushy garlic too!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s