Roast Chicken Rendang
A spatchcocked bird rubbed with ready-made rendang sauce, lime and lemongrass and roasted until charred. No coconut sauce, so the spice does the work and the meat stays juicy.
Nutrition per serving
In the clinic
Chicken rendang this version
Compared to Chicken rendang (typical version, estimated)
Simmered in coconut milk with toasted coconut, which is where most of the calories and nearly all of the saturated fat come from.
| Per serving | Chicken rendang | This recipe | Difference |
|---|---|---|---|
| Calories | 650 kcal | 395 kcal | −39% |
| Carbs | 11g | 7g | −36% |
| Fat | 45g | 16g | −64% |
| Saturated fat | 28g | 5g | −82% |
| Sugar | 7g | 4g | −43% |
| Sodium | 900mg | 620mg | −31% |
| Fibre | 3g | 1g | −67% |
| Protein | 38g | 52g | +37% |
What changed
-
A coconut milk sauce simmered down with the meat No sauce at all: the rendang goes on as a rub
Coconut milk is the main source of saturated fat in a rendang. A spatchcocked bird roasts juicy without it, and the sauce can still be made on the side for a curry night.
-
Chicken thighs simmered in the sauce A whole spatchcocked bird, breast and legs together
Breast meat is leaner than thigh, so each portion carries more protein per calorie.
-
Oil in the marinade Rendang sauce, lime juice and lemongrass only
The sauce carries enough oil to crisp the skin, so added oil only adds calories.
Both figures are estimates per serving. The comparison is a typical traditional version of the dish, not a specific product.
Priyanka’s version of Waitrose’s chicken with rendang, lime and lemongrass, moved off the hob and into the oven. A ready-made rendang sachet does the spicing, and leaving out the coconut sauce keeps it light enough for a weeknight while the spatchcocked bird stays juicy on its own.
Ingredients
- 1.8 kg Whole chicken, spatchcocked, backbone removed
- 180 g Ready-made rendang sauce, one sachet
- 2 Limes, zested and juiced, plus extra wedges to serve
- 2 stalks Lemongrass, bruised and finely chopped
- 3 cloves Garlic, crushed
- 30 g Fresh coriander, to serve
- 20 g Fresh mint, to serve
- 2 Little gem lettuces, optional, leaves separated, for serving it as a sharing platter
- 200 ml Coconut milk, optional, only if you want a curry-style sauce on the side
Compared to Chicken rendang (typical version, estimated)
39% fewer calories37% more protein36% less carbs43% less sugar64% less fat Full comparison ↑Instructions
To spatchcock the chicken, place it breast-side down on a board, use sturdy kitchen scissors to cut along both sides of the backbone and remove it, then flip the bird and press firmly on the breastbone until it lies flat. There is no need to score the meat: flattened, it cooks evenly as it is.
Mix the rendang sauce with the lime zest, lime juice, lemongrass and garlic. Keep back 2 tbsp if you plan to make the optional sauce.
Rub the mixture all over the chicken and under the skin where you can. Cover and refrigerate for at least 1 hour, or overnight for the best flavour.
Take the chicken out of the fridge 30 minutes before cooking. Heat the oven to 220 °C (200 °C fan, gas mark 7).
Sit the chicken breast-side up on a wire rack set over a roasting tin. Roast for 45 to 55 minutes, until the skin is charred in places and an instant-read thermometer reads 75 °C at the thickest part of the thigh.
Rest the chicken on a board under loose foil for 10 minutes before carving.
Scatter a bed of coriander and mint over a serving board, lay the carved chicken on top and tuck lime wedges around the edges.
For a sharing platter, put the lettuce leaves out alongside and let everyone stuff their own with chicken and a handful of herbs, barbecue style.
For a curry-style dinner instead, warm the reserved rendang sauce with the coconut milk in a small pan for 5 minutes and serve it on the side with rice. It is good, but the bird does not need it.