Messing around in the kitchen one day, I came up with this stupidly simple Thai-inspired roasted chicken marinade that I had to share with you. You can break down a whole chicken or of course buy them in pieces from the store. I used a whole chicken, broke it down and split the breasts in quarters which yielded me about eight pieces, and saved the carcass for stock.
Now be sure to marinate the entire chicken for 24 hours, that’s how you’ll get all of the flavor to cling onto the meat. Since the chicken is coming to the oven from the fridge, I don’t preheat. This way during the first few minutes as the oven gets to the right temperature of 400°, it warms up our Thai roast chicken without blasting it with heat from the start.