Always salt the chicken ahead if you have time. Even an hour makes a difference, giving the salt a chance to form a brine that can get at least somewhat absorbed into the flesh. If you can salt the chicken the day before, even better. Leave it uncovered in the fridge so the skin can dry out a bit. This gives you a crisper, more burnished result.
1 tsp black peppercorns
1 tsp white peppercorns
1 tbsp sea salt
1 lime, cut into wedges
1 x 2 kg (4.4 lb) whole chicken
Thai-style Spicy Dipping Sauce (Nahm Jim Jaew)
1 tbsp tamarind concentrate
3 tbsp fish sauce
1 tbsp brown sugar
1 tbsp chilli flakes
1 small Asian shallot, sliced in small wedges
1 tbsp lime juice
1 tbsp finely chopped coriander (cilantro)
- Preheat the oven to 250 °C/480 °F.
- Use a mortar and pestle to grind the peppercorns to a medium-fine powder. Mix the pepper with the salt.
- To prepare the chicken, pat it dry inside and out with paper towel. Fill the cavity with the lime wedges. Truss the legs by tying the hind legs together with string. Rub the pepper salt mixture all over the chicken. Place into an oven-proof frying pan or a roasting tin that fits the chicken snugly. Place in the oven and roast for an hour and twenty minutes (20 minutes per 500g/1 lb) or until the juices run clear when you pierce through one of the leg joints.
- For the Thai-style spicy dipping sauce, place the ingredients bowl and stir until well combined.
- Allow the chicken to rest for 10 minutes. Then carve and serve with the Thai-style spicy dipping sauce.