Thai Roast Chicken & Gravy Recipe – ไก่อบสมุนไพร – Hot Thai Kitchen

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Here’s a way to add some tasty Thai flavours to your holiday table without it clashing with other traditional Western-style side dishes! Flavoured with a simple, classic Thai marinade, then roasted on a bed of Thai herbs, this chicken is infused with subtle Thai aromas and the gravy is just out of this world!

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at


michael k says:

you have inspired me with learning to speak Thai, and of course cook the BEST food in the world Thai. thank you sooooooooo much , i'm cooking this tomorrow.

jlsinner99 says:

Great, I'm starving now

Savannah Lasley says:

what's recommended temperature for the recipe? Many thanks. I would like to make one.

induonyoutube says:

Hello Pai! This recipe looks amazing and I will be trying it this week. Two questions: I don't have the scissors to spatchcock and my local market did not have galangal. Can I try the same recipe by putting the herbs in the cavity of the whole chicken and can I skip/substitute galangal?

Brighter_Daz says:

thank you for this recipe . I tried using your spatchcock method and gravy recipe with coconut cream, chicken spine, and chicken drippings and it was perfect . <3

Hobiku, Hobimu, Hobikita says:

It seems easy how to cook it

Ben G says:

Very good dish!! I used chicken leg quarters. Very Yummy

Abbas Karimi says:

subscribe to Shan e delhi and try their all amazing recipes

Rothana Bearng says:

Hi my first time on channel and first video. I like it allot. And I will try this out. Thank you 😊

Chino Gambino says:

American Thais are eat Farang. Too much fat? Sacrilege.

Bad Kitty says:

Excellent video and recipe!

Green Toes says:

stop using palm sugar and oil please:((( i am not​ antifan

yuk008 says:

deep fried chicken fat& skin tasted really good… not healthy though

8001maya says:

Pailin baby why u mix fish sauce in chicken , doesn't it taste fishy 🎏 instead of chicken 🐔 , and you are cute

Nura Lia says:

I tried it.. thank so much.. very nice

RamaKrishnaRaju Vysyaraju says:

this is the first time I watched your video..I fell in Love with your presentation and Smile..and mostly the sounds you made in between are so interesting and the way you prepare the dish is so nice..Keep it up..Thanks

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