Preheat the oven to gas 6, 200°C, fan 180°C. Season the chicken’s cavity and put in a large roasting tin. Put the lemongrass, ginger, chilli, lime zest and juice, coriander and coconut milk into a small blender and whizz until it forms a smooth paste.
Loosen the skin over the breasts of the chicken by inserting a finger between the two to separate them. Spread the spicy paste evenly over each breast, under the skin. Rub olive oil over the whole chicken and season well. Pour the wine around the chicken and add a splash of water to the tin, then cover tightly in foil and roast in the oven for 45 minutes.
Meanwhile, prepare the coconut rice. Heat the olive oil and butter in a large pan, add the red onion and fry over a gentle heat for about 10 minutes or until softened but not coloured. Put in the ginger and garlic, and fry for 2-3 minutes, then the rinsed rice and stir well to coat all the grains in the oil. Add the wine, turn heat to high and bubble for 1-2 minutes to burn off the alcohol.
Add the rest of the ingredients, bring to the boil, cover then turn heat down and simmer for 10 minutes. Remove from the heat, take off the lid and set aside until you are ready to serve.
After 45 minutes, take the chicken out of the oven and remove the foil. Baste with the roasting juices and return to the oven for another 20-30 minutes or until the skin is golden brown and the juices from the thigh run clear when pierced with skewer. Remove from the oven, cover and rest for 5 minutes before carving.
Serve slices of the chicken with some of the roasting juices poured over the top of the meat as well as over the coconut rice, with the broccoli and pak choi in a dish on the side.
For more Thai-inspired recipes, see Thai recipes.
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