This whole roasted Thai chicken recipe is a delicious sweet and savory chicken recipe that is packed with flavor, tender, and juicy, every time!

Lunch

1 (2-pound) whole roaster chicken, 2 tablespoons Tom Yum paste, 10 garlic cloves minced, ¼ cup fish sauce, ¼ cup dark soy sauce, 2 tablespoons lime juice, 2 tablespoons brown sugar, 1 ¼ cup pineapple juice

Remove the innards from the chicken and discard. Rinse the chicken then pat dry, Using kitchen shears or a sharp knife cut alongside the backbone on both sides and remove it then discard, Turn the chicken over breast side up and push down on the chicken to flatten it. Place into a large bowl or storage container with a lid, In a large bowl whisk together the garlic Tom Yum paste fish sauce soy sauce lime juice brown sugar and pineapple juice, Pour the marinade over the chicken then cover and refrigerate for at least 30 minutes up to 6 hours. If refrigerated longer flip the chicken every hour, Preheat the oven to 375°F and place a wire rack onto a baking sheet, Place the chicken breast side up onto the wire rack and brush with additional marinade, Bake for 1 hour or until the internal temperature at the thickest part of the bird reaches 160°F, Remove from the oven and brush the top with pan drippings, Let stand for 10 minutes before slicing to serve