Blend the garlic, coriander, turmeric, oil, salt, white pepper, soy sauce and sugar in an electric blender until it turns into the rough paste.

Insert the sharp knife and cut into the joints between the body and thigh.

Rub the herb mixture all over the chicken. Try to get it underneath the skin around the breast if possible.

Leave to marinate at least 3 hours or even better overnight.

Pre-heat the oven at 250 Celsius.

Put the chicken in the baking tray and cover with foil paper. Turn the oven down to 190 Celsius and bake for 45 minutes.

Remove the foil, braise the chicken and bake for further 30-40 minutes.

Rest for at least 20 minutes.

Serve this Thai Roast Chicken with your choice of veggie, and potatoes. I had it with roast Mediterranean vegetables and roast potatoes.