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5 from 1 vote

One-Pot Coconut Roasted Chicken

Fragrant coconut chicken roasted in one pot with chilies, kaffir lime leaves, coconut milk and lots of cilantro, yielding incredibly tasty broth and really moist chicken.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Thai
Servings: 5 servings
Calories: 130kcal
Author: Kelly


  • 2 long red chilies, not too hot ~ like prik chi fa
  • 1 teaspoon ginger, freshly grated
  • 2 cloves garlic, finely chopped
  • 1 tablespoon coconut oil
  • ½ teaspoon kosher salt
  • freshly cracked black pepper, to taste
  • 1 cup finely chopped cilantro
  • 1 3½ to 4 lb whole chicken
  • 2 cups chicken stock, preferably homemade
  • 1 stalk lemongrass, white part only, bruised
  • 2 kaffir lime leaves
  • 1 14-oz can light coconut milk
  • ¾ lb baby potatoes or other small potato ~ halved if necessary
  • 1 lime
  • 2 teaspoon coconut sugar ~ can substitute with brown sugar
  • 1 tablespoon fish sauce ~ I like Red Boat


  • Preheat oven to 390º.  Finely chop 1 long red chili (about a tbsp) and combine with ginger, garlic, oil, ½ cup cilantro, salt and pepper in a small bowl and set aside.
  • Rinse and pat chicken thoroughly dry.  With the back of a spoon, or your fingers, start at the neck and loosen the skin from the breast meat, as far  down as you can go.  Just the breast, not the wings or legs/thighs.
  • Spoon chili/cilantro mixture under the loosened skin, and use your hands ON TOP of the skin to evenly spread it around the surface of the breast meat.  Into a large dutch oven, add the chicken stock, kaffir lime leaves, lemongrass and 1 whole red chili.  
  • Place the chicken in the stock mixture, cover, and roast for 45 minutes.  Remove the lid, and add coconut milk, and potatoes.  Return to oven, uncovered, and roast another 30 - 45 minutes ~ until the chicken is done, the juices run clear, and potatoes are tender.
  • Remove chicken from broth and tent loosely with foil.  Skim any excess fat from the broth.  To finish the broth, over low heat, add lime juice, coconut sugar and fish sauce, stirring to dissolve sugar.  Lastly, add the rest of the chopped cilantro and combine.
  • Serve, either on a platter surrounded by potatoes, with the broth on the side ~  or, as I preferred, cut the chicken up into 4 to 8 pieces and return to the warm broth in the pot and then serve out of the pot.


I highly recommend serving this with white rice to soak up allll the sauce.


Calories: 130kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 672mg | Potassium: 538mg | Fiber: 2g | Sugar: 5g | Vitamin A: 403IU | Vitamin C: 37mg | Calcium: 25mg | Iron: 1mg