This Lao-Style Coconut Milk Roast Chicken is infused with bold, savory flavors thanks to a Grey Poupon Dijon marinade blended with fish sauce, oyster sauce, lime, garlic, and black pepper. The chicken is first rubbed with a flavorful Dijon mixture, then soaked overnight in a rich coconut milk brine that keeps the meat unbelievably tender and juicy. Roasted until golden and aromatic, every bite delivers a balance of tangy mustard, creamy coconut, and umami depth inspired by Lao cooking traditions. Served with an extra sauce on the side, this whole roasted chicken is perfect for holidays, weeknight dinners, or any time you want a comforting dish that’s packed with flavor. Let this be your new go-to showstopper that brings together French mustard and Southeast Asian ingredients in the most delicious way.

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Ingredients

Marinade Ingredients

1 whole chicken (about 4 lbs)
¼ cup Grey Poupon Dijon mustard
2 tbsp fish sauce
2 tbsp oyster sauce
4 tsp vegetable oil
2 tbsp lime juice
4 garlic cloves, minced
2 tsp sugar
1 tsp black pepper
2 cups coconut milk
2 tbsp kosher salt

Extra Sauce (for serving)

1 tbsp Grey Poupon Dijon mustard
½ tbsp fish sauce
½ tbsp oyster sauce
1 tsp vegetable oil
½ tbsp lime juice
1 garlic clove, minced
½ tsp sugar
¼ tsp black pepper

Instructions

Pat the whole chicken dry and season it generously with kosher salt.
In a medium bowl, whisk together the Dijon, fish sauce, oyster sauce, vegetable oil, lime juice, garlic, sugar, and black pepper to make the marinade.
Rub the marinade all over the chicken, making sure to coat it thoroughly.
In a large zip-top bag, combine the coconut milk and the 2 tbsp kosher salt. Mix well, then place the marinated chicken into the bag. Press out as much air as possible so the chicken is fully surrounded by the liquid. Refrigerate and marinate overnight.
Remove the chicken from the marinade and transfer it to a cast-iron pan. Roast at 400°F for about 1 hour, or until the internal temperature reaches 165°F.
Let the chicken rest for 15 minutes before cutting.
Slice and serve with the extra sauce on the side.

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