Roasted Chicken with Vegetables

Ingredients

• 1 whole roast chicken (pre-cooked, about 1.4 kg)
• 3 tbsp Soy sauce
• 1 tsp Honey
• 1 pinch sambal oelek
• 6 tbsp sesame oil
• 1 piece ginger (1 cm)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 200 g mushrooms
• 1 Garlic clove
• 300 ml coconut milk
• 150 ml soya cream (or cream)
• 1.5 tbsp yellow curry paste
• 250 g natural long-grain rice
• 1 tbsp oyster sauce
• 1 tsp hoisin sauce
• a splash lime juice

Instructions

1. 1.

   Rinse the chicken, pat dry and place breast-side down in a greased roasting pan if needed. Mix 1 tbsp soy sauce with honey, sambal oelek and 4 tbsp oil. Grate ginger finely and add to the mixture, then brush the chicken with it. Roast in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 1 hour, turning once and brushing with remaining sauce repeatedly.

2. 2.

   Meanwhile wash bell peppers, halve them, remove seeds and white membranes, and slice into thin strips. Clean mushrooms and cut into slices. Peel garlic and finely chop.

3. 3.

   For the sauce, warm coconut milk with soya cream in a pot, stir in curry paste and simmer for 10 minutes over medium heat.

4. 4.

   Cook rice in 500 ml boiling salted water for about 20 minutes.

5. 5.

   Heat remaining oil in a wok and sauté garlic with bell pepper strips and mushrooms for 3–4 minutes, stirring occasionally. Season with soy sauce, oyster sauce and hoisin sauce, then spread on a plate. Remove chicken from the oven and place it on top.

6. 6.

   Finish the sauce with a splash of lime juice, whisk with an immersion blender to froth. Serve roasted chicken with vegetables and rice drizzled with the sauce.