Pandan–Lime Leaf Roast Chicken with Coconut Drippings Rice
Whole roasted chicken brushed with pandan‑lime leaf butter, served over rice cooked in the drippings.
Equipment
- Roasting pan
- Rice cooker or medium pot with lid
- Cutting board & knife
Ingredients
Chicken
- 1 whole chicken 3.5 to 4 lbs
- 4 pandan leaves tied into knots
- 6 lime leaves torn
- 6 cloves garlic smashed
- 1 small shallot sliced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp neutral oil
- 1 tsp salt
- 1/2 tsp white pepper
- 1/2 cup coconut milk full‑fat
Coconut Drippings Rice
- 2 cups jasmine rice rinsed
- All chicken drippings approximately 1 to 1 1/4 cups
- 1 cup water adjust as needed
- 1/2 tsp salt
- 1 pandan leaf knot optional
Instructions
- Heat oven to 400°F.
- Pat chicken dry and rub with fish sauce, soy sauce, oil, salt, and white pepper.
- Stuff cavity with pandan leaves, lime leaves, garlic, and shallot.
- Pour coconut milk over chicken and coat evenly.
- Roast for 55 to 65 minutes, basting once halfway through.
- Remove chicken and reserve all drippings from the pan.
- Add rinsed jasmine rice to a rice cooker or pot.
- Pour in all drippings plus enough water to reach your usual rice‑to‑liquid ratio.
- Add salt and optional pandan leaf.
- Cook rice as usual until glossy and aromatic.
- Slice chicken and serve with coconut drippings rice.
Notes
- If drippings are very thick, whisk in a splash of water before adding to rice.
- Add torn lime leaves to the rice for extra aroma.
- Leftovers reheat beautifully and become more fragrant.
- Serve with cucumber salad or blanched greens.