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Petty's Roast Chicken with Tomato Salsa

Ayam Panggang Dengan Dabu-Dabu

This is one of my family's favourite dishes. Inspired by the traditional English roast chicken, it gets a fresh kick from the chillies & ginger. Although this dish is not too spicy for most palettes, the chillies can be omitted for a  milder dish. Can be served with Tomato Salsa.

Serves 4


  • 1 whole chicken about 1.7kg 

  • Juice of 2 lemon or large lime

  • 100gr fresh ginger, peeled and finely grated or 2 tablespoons ginger powder

  • 1 tablespoon chilli flakes

  • (add more if you want to have more spicy taste)

  • 1 tablespoon sea salt

  • 2 tablespoons vegetable oil

  • 3 plum tomatoes, deseeded and diced

  • 2 tbsp of lime juice

  • 4 tbsp of extra virgin olive oil

  • 2 red chillies, sliced thinly

  • 4 shallots, peeled and sliced thinly

  • 2 tbsp of chopped fresh mint or basil

  • Salt and black pepper to taste.



  1. Preheat the oven to 200°C.

  2. Place the chicken breast-side down on a chopping board and using sharp kitchen shears or a sharp knife cut down the centre of the chicken along the spine. (no need to remove the spine completely, and to waste it). Flatten the chicken by placing it skin side-up on a cutting board and applying firm pressure to the breastbone. Transfer to a roasting tin.

  3. Season and rub the chicken with  salt, grated ginger, ground chillies and salt and lemon juice. Drizzle the top of the chicken with vegetable oil. 

  4. Put in the oven and cook for 1 hour. 

  5. Remove chicken from the oven, transfer to cutting board and set aside to rest.

  6. Cut the chicken into 4 or 6  large pieces and serve with the salsa or dressing of choice. Enjoy!

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