4 servings (serving size: about 5 ounces chicken and 1 cup rice)

Chicken offers the iron and zinc healthy immune systems need. One serving of the chicken contains about 25 percent of the daily zinc requirement. The sweet coconut rice complements the zesty roast chicken.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

To prepare the chicken, place first 7 ingredients in a food processor, and process until finely minced.

Step 3

Discard giblets and neck from chicken. Pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Spread cilantro mixture under loosened skin. Lift wing tips up and over back, and tuck under chicken.

Step 4

Place chicken, breast side up, on a broiler pan coated with cooking spray. Bake at 375° for 1 1/4 hours or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.

Step 5

To prepare rice, combine rice, 1 cup water, 1/2 teaspoon salt, sliced ginger, cinnamon stick, and coconut milk in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Let stand, covered, 5 minutes. Fluff with a fork. Remove and discard ginger slices and cinnamon stick. Serve with chicken.

Ratings & Reviews

francon's Review

October 04, 2009
I only made the rice. I agree witht the other reviewer - it was creamy but not much coconut flavor. I added some scallions to boost the taste. It seems i'm always disappointed when i use the lite coconut milk...I think this was the last attempt.

LindseyQ's Review

April 20, 2010
The chicken was amazing! The combination of flavors was fantastic. I agree that the rice was a little disappointing... but paired with the chicken plain rice would have been fine.

bostonsmaman's Review

December 03, 2008
Yummy! The chicken had nice flavor, but the standout item was the coconut rice! It was like rice pudding w/out the sugar, so creamy and smooth. I used jasmine rice. I omitted the lemongrass b/c it was very expensive for needing so little in the recipe--used lemon juice instead of water for the paste. We ate just the dark meat so we could save the breast meat for the Coconut Curry Chicken Soup in the same issue--looking forward to that! This meal was served w/ a side of lemon-peppered asparagus.

2BPaulaB's Review

December 19, 2008
I am commenting only on the rice as I did not make the chicken. I was disappointed in the result. The flavors of coconut, ginger and cinnamon did not stand out enough. As a result the rice was creamy but rather bland. I used powder cinnamon instead of the sticks but I don't think that would have saved it.