Thai Roasted Chicken

I make roasted chicken quite a bit.Why?It is cost effective.I usually get 2-3 different meals out of 1 whole chicken.So to keep it interesting,i play around with spices.You will see different take with spices in roasting the chicken.

            This time,i decided to add some Thai spices i have sitting in my refrigerator.I had bought Dijon mustard after long time,i prefer  grainy texture,so i get stone ground.I wanted to be able to use it in the recipe.I mixed it up with Red Thai Curry Paste and Sambal Olek.Sambal is a Thai chili paste.To mellow down the heat little,I added some Guava Jelly i had.Exotic ha !Now you know the reason behind the dish name.This is what i had roughly.I wasn't measuring anything,just eyeballing.

• 2-2.5 Tbl stone ground Dijon mustard
• 2 Tsp Sambal Olek
• 1-1.5 Tsp Red Thai Curry Paste
• 1/4 - 1/2 Tsp Guava Jelly
• 1 Tbl oil
• Salt to season.

Roasted  Chicken

Mix all the ingredients and lather chicken with it.Inside and out.Poke the chicken,so the spices goes inside.You can marinade the chicken longer like that too.Make sure to season with salt liberally.Bake at 425F for 30 mins.When it has started darkening ,turn the temperature down to 400F,bake for another 30 mins,covered with Aluminum foil.It was the big size chicken,usually i go  with 400F and lowering down to 375F.Let it rest after taking out from the oven,it helps juices to redistribute and settle down.

Gravy :       
Traditionally gravy is made with roux but being as lazy as i get while cooking,I poured down the juices from baked chicken in a pan.In a separate bowl,dissolved 1 Tbl of corn starch in cold water.Poured it in the liquid.Boil it until it thickens.Season to your liking.
             Carve the chicken and drizzle the gravy on top of it before serving.I served  it with the side of homemade honey rolls and green beans.