Chef notes
This is a one-skillet roast chicken recipe that can be made in less than an hour. It is robust and impressive enough to make when friends come over or for a simple weeknight meal. The combination of shrimp paste and butter upgrade the typical roast chicken flavors without complicating anything for the cook.
Technique tip: When removing the chicken from the skillet, use tongs to grab onto the end of a drumstick and lift slowly. This way, if the skin rips a little bit where you grasp it, no one will notice.
Swap option: Gochujang, sriracha, or XO sauce can replace the shrimp paste. Small bulb onions can replace the scallions. Rice vinegar or white distilled vinegar can be used instead of lemon juice — omit the lemon zest in that case.
Special equipment: Kitchen shears and a small mesh strainer.
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