The roast chicken brings the umami factor while the turmeric coconut rice provides a vibrant, delicious backdrop for the chicken to shine.
In a small bowl, combine the lemongrass, lime leaves, shallots, garlic, fish sauce, salt, and yogurt.
Place the chicken in a large dish.
Spread the lemongrass marinade evenly over the chicken, tucking any excess into its cavity.
Cover and refrigerate overnight.
When ready to roast, bring the chicken to room temperature, about 30 minutes.
Preheat the oven to 350 degrees F.
Place the chicken, breast side down and roast for 30 minutes.
Turn the chicken over so the breast side is up and spoon the juices over the top. Roast for another hour until the thickest part of the thigh registers 180 degrees F on an instant-read thermometer. If the chicken starts to brown too much, tent it with aluminum foil.
Remove the chicken and let it cool slightly before carving.
Wash the rice in three changes of water and drain well.
In a medium saucepan over high heat, combine the rice, coconut water, turmeric, and salt and bring to a boil.
Stir occasionally to loosen the grains.
Lower the heat to medium and let it simmer for 10-12 minutes or until the rice is fluffy and all the liquid has been absorbed.
Before serving, use a fork to fluff the rice then transfer it to a serving plate and garnish with cilantro and serve with the chicken.