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Indonesian Roast Chicken Recipe

The delightful twist on the classic roasted chicken is packed with flavorful Indonesian spices. Enhanced with the freshness of lime, zest of lemongrass, and boldness of green chiles, this dish promises to be a memorable one.


  • ⅔ cups of coconut milk
  • 6 garlic cloves
  • 3 tablespoons of palm sugar
  • 1 lime (both zest and juice)
  • 2 tablespoons of fish sauce
  • 2 stalks of lemongrass, peeled and finely sliced
  • 2 green chiles, finely chopped
  • 1 tablespoon of cumin
  • 1 tablespoon of turmeric
  • 1 whole chicken
  • 1 pound of baby potatoes
  • 2 carrots, lengthways sliced
  • 1 teaspoon of salt
  • ¼ teaspoon of pepper
  • A drizzle of vegetable oil
  • 1 cup of green beans


  1. Marinating the Chicken: In a blender, combine coconut milk, garlic, palm sugar, lime zest and juice, fish sauce, lemongrass, chiles, cumin, and turmeric. Blend until you have a smooth, yellow paste. Coat the chicken with this marinade and let it sit for at least an hour. If possible, marinate it overnight to enhance the flavors.
  2. Roasting Prep: Preheat your oven to 300°F. In a large roasting pan, place the baby potatoes and carrots. Season them with salt, pepper, and a generous drizzle of oil. Position the marinated chicken on top of these veggies and pour over any leftover marinade.
  3. Roasting: Transfer the roasting pan to the oven. After 50 minutes, remove and turn the vegetables. Add in the green beans and return to the oven for an additional 30 minutes. The chicken should have a golden hue and, when cut into the thigh, the juices should run clear.
  4. Serving: Carve the chicken into preferred pieces and serve accompanied by the aromatic vegetables and sauce from the pan.

Pairing Suggestion:

This sumptuous meal is ideally paired with a chilled beer or a crisp glass of white wine, complementing the rich, bold flavors of the dish.

Nutritional Information (Per Serving):

  • Calories: 970
  • Total Fat: 61.9g (Saturated: 20.7g, Trans: 0.4g)
  • Cholesterol: 225.0mg
  • Total Carbohydrates: 42.8g (Fiber: 5.7g, Sugars: 11.7g)
  • Sodium: 1,367.5mg
  • Protein: 61.6g

Chef’s Note:

If you’re looking to reduce the spiciness, feel free to adjust the number of green chiles or skip them altogether. You can also make use of some substitutes if certain ingredients aren’t readily available in your region. For instance, soft brown sugar can replace palm sugar, and lemon zest along with its juice can be used instead of lemongrass.

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