1chicken (about 1.6kg)1 tbsppeanut oil2garlic cloves, finely chopped1lemongrass stalk, white part only, finely choppedTo serve:steamed jasmine riceGreen papaya salad1green papaya, peeled, seeds removed1bunch each of mint, coriander and Thai basil2small red chillies1garlic clove50 gm(¼ cup) dried shrimp (see note)Juiceof 3 limes60 ml(¼ cup) fish sauce, or to taste2 tsplight soft palm sugar
Preheat oven to 240C fan-forced (see note). Preheat a chargrill or barbecue to high heat. Using kitchen scissors, cut chicken along both sides of backbone, removing backbone. Press chicken flat and transfer to a bowl. Add oil, garlic and lemongrass, turn to coat and season to taste. Grill, starting skin-side down, turning occasionally, until charred (4-5 minutes). Transfer to an oven tray and roast until cooked through (20-25 minutes).
Meanwhile, for green papaya salad, using a shredding peeler or mandolin, shred papaya into a bowl, then pick herbs, add to papaya and set aside. Pound chilli, garlic and a pinch of salt to a fine paste in a mortar and pestle. Add dried shrimp and pound to combine, then add lime juice, fish sauce and palm sugar and stir to combine. Add to papaya mixture and toss to combine. Cut chicken into large pieces and serve with papaya salad and steamed rice.
Note Dried shrimp are available from Asian supermarkets. If using a conventional oven, increase oven temperature according to manufacturer’s instructions.