Add the ingredients from garlic to olive oil in a small food processor or blender and blend into a smooth paste. We will need 7 tbsp for the dish. Store the rest in the fridge for 5 days or freezer up to 1 month.
Preheat the oven to 425°F (218°C). In a separate small bowl, combine and stir well the coconut milk, stock, and fish sauce
To season and sear the chicken:
Par dry the chicken and place it in a large casserole dish or plate so that we can season it. Take 3 tbsp of the herb paste and rub it over the entire chicken.
In a 6 qt. Dutch oven, preheat it over medium-heat with ghee butter. As soon as the butter melts, lower the heat to medium-low and add 4 tbsp of the herb paste and 2 tbsp red curry paste. Saute the paste, using a wooden, until fragrant, about 10 seconds.
Add the whole chicken- breast side down first - to the Dutch oven. Turn heat up to medium. Lightly brown the breast side for 2 minutes, then carefully flip the chicken to brown the other side for 2 more minutes. If the temperature is too hot, lower the heat a bit. Take care not to burn the bottom of the pot.
Stir the coconut milk liquid in the bowl again and pour it into the pot. Distribute the liquid evenly and make sure there’s liquid underneath the chicken. Cover it with a lid. Turn off the heat.
To bake/slow roast the chicken:
Carefully transfer the Dutch oven to the oven. Cover it with a lid and bake for 40 minutes. In the meantime, dice the carrots and zucchini to about 2-inch chunks.
Using oven mitten, carefully transfer the pot out of the oven, add the vegetables (carrots and zucchini) around the chicken and scoop a few tablespoons of the broth over the chicken breast to keep it moist. Cover the pot with a lid and send it back to the oven to bake for another 20 mins.
When time is up, remove the lid. Roast the chicken for 10 more mins or until the thickest part of the internal temperature reaches 165°F (74°C) to 175°F (79°C).
To serve:
Carefully transfer the pot out of the oven, baste the chicken breast with broth a few times and allow it to rest for 10 minutes. Garnish with basil, lime zest and juice to taste. Serve hot or warm.
Notes
Dice the vegetables into slightly larger chunks so they won’t turn mushy after roasting.
If the chicken is larger than 3.5 lbs, you’ll need to rub the chicken with more fresh herb blend.
Always use a digital meat thermometer to test the internal temperature of the chicken.
Notes about the fresh herb paste: The herb paste is a great flavor enhancer for Thai-inspired curry. Simply blend them to make an all-purpose paste that goes great with chicken, pork, or tofu in Thai dishes. The paste is best used fresh, but you can store any leftovers in an ice cube tray, where it’s good for up to 5 days in the fridge or up to 1 month in the freezer.
Make use of the juices from the pot roast: Save the leftover juices and fat from the chicken and coconut milk cream. You can turn it into a delicious gravy or thin it to make Thai red curry chicken.
What size Dutch oven for whole chicken? For a 3.5-4 lb (1.6-1.8 kg) whole chicken: use a 5-6 quart Dutch oven. For a 5 lb (2.3 kg) whole chicken: use a 7-8 quart Dutch oven.
Estimated time chart at 425°F (215°C) in a Dutch oven: