4 Serves
103 Mins
Pat the whole chicken dry with paper towels and season the cavity and skin thoroughly with salt and black pepper.
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ThaiVitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
13 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
70 mg / 1,250 mgPotassium
76 mg / 4,700 mgSodium
944 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
7 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium-high heat and sear the chicken until the skin is lightly golden on all sides.
Transfer the chicken to a roasting pan and cook in a preheated oven at 190°C until the internal temperature reaches 74°C, which takes approximately 25 minutes.
Remove the chicken from the oven and allow it to rest on a wire rack for at least 5 minutes to ensure the juices redistribute before carving.
While the chicken rests, prepare the rice by steaming it in a rice cooker with a touch of chicken bouillon for added depth.
63
g53
g34
g
Cameroonian
Thai