Thai Basil Roast Chicken with Tomato Nam Jim

About This Recipe

This dish takes the classic Thai flavor trio of garlic, cilantro root, and white pepper -- the marinade base for countless grilled and roasted meats across Thailand -- and applies it to a whole roast chicken, finished with a fresh tomato and Thai basil nam jim for dipping. It's a home-style adaptation rather than a single named traditional dish, built on real Thai seasoning logic used in dishes like gai yang (grilled chicken). The marinade technique is what makes Thai grilled and roasted chicken taste distinct: garlic, cilantro root (or stems if root isn't available), white pepper, and a little fish sauce are pounded into a rough paste and rubbed under the skin, not just on top, so the flavor penetrates the meat during roasting rather than just seasoning the surface. The tomato nam jim, made from diced tomato, garlic, chile, lime, fish sauce, and torn Thai basil, is spooned over the carved chicken or served on the side for dipping -- a bright, herbal counterpoint to the roasted meat's savoriness.

Ingredients

Serves 4

• 1 wholechicken(about 1.6kg)
• 8 clovesgarlic
• 3cilantro roots(or stems, chopped)
• 1 tspwhite pepper
• 2 tbspfish sauce
• 1 tbspoil
• 2tomatoes(diced)
• 2red chiles(chopped)
• 2 tbsplime juice
• 1 tbspfish sauce(for the sauce)
• 1 tsppalm sugar
• 0.5 cupThai basil leaves(torn)

Instructions

1. 1

   Make the marinade paste

   Pound garlic, cilantro root, and white pepper in a mortar and pestle (or blitz in a small food processor) into a rough paste. Mix in fish sauce and oil.

2. 2

   Marinate the chicken

   Loosen the chicken skin gently with your fingers and rub half the paste directly onto the meat. Rub the rest over the outside. Marinate at least 1 hour, ideally overnight in the fridge.

3. 3

   Roast

   Preheat oven to 200C/400F. Roast chicken breast-side up for 60-70 minutes, until juices run clear and a thermometer in the thigh reads 74C/165F.

4. 4

   Rest

   Rest the chicken 10-15 minutes before carving so the juices redistribute.

5. 5

   Make the nam jim

   While the chicken rests, combine tomatoes, chiles, lime juice, fish sauce, and palm sugar. Stir in torn Thai basil just before serving.

6. 6

   Serve

   Carve the chicken and spoon the tomato-basil sauce over the top or serve alongside for dipping.

Variations

• •

  Grill the chicken spatchcocked over charcoal for a smokier, more traditional gai yang flavor.

• •

  Use chicken thighs instead of a whole bird for faster cooking and easier weeknight prep.

• •

  Add a tablespoon of coconut milk to the marinade for extra richness.

Storage

Refrigerate carved chicken up to 3 days. The tomato nam jim is best made fresh but can be refrigerated a few hours ahead without the basil, added just before serving.

Frequently Asked Questions