Best 2 Lemongrass Roast Chicken Recipes

Embark on a culinary adventure with our guide to the delectable "Lemongrass Roast Chicken". This aromatic dish tantalizes the taste buds with its infusion of zesty lemongrass and savory spices. Prepare to transform your kitchen into a haven of tantalizing aromas as you roast the chicken to perfection, infusing it with the vibrant flavors of lemongrass, garlic, and ginger. With just a few simple steps, you'll have a succulent, golden-brown chicken that's sure to impress family and friends. So, gather your ingredients, preheat your oven, and get ready to experience a taste sensation like no other.

Let's cook with our recipes!

THAI LEMONGRASS ROAST CHICKEN

Thai Lemongrass Roast Chicken image

This is really flavorful and juicy roast chicken. Even my husband, who is growing tired of chicken, picks the bird clean when I make this one. From Fine Cooking, #22. Marinating time included in the prep time.

Provided by jenpalombi

Categories Whole Chicken

Time 4h25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup finely chopped lemongrass (3 or 4 stalks)
2 tablespoons finely chopped shallots
1 tablespoon finely chopped garlic
4 1/2 teaspoons fish sauce
1 tablespoon soy sauce
1 tablespoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
2 tablespoons granulated sugar
1 (3 -4 lb) whole chickens, rinsed and patted dry
2 tablespoons finely chopped fresh cilantro
1 tablespoon vegetable oil

Steps:

In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess marinade into the bird's cavity. Marinate in the refrigerator for at least 3 hours, preferably overnight. Bring the chicken to room temperature before cooking it.
Heat the oven to 350°F Put the chicken, breast side down, on a rack in a roasting pan. Cook for 40 minute Turn the bird over and roast until the chicken is cooked and nicely browned, 20 to 30 minute The sugar in the marinade may cause the pan juices to burn, but this won't affect the chicken's flavor.
About 10 minute before the chicken is done, combine the remaining 2 Tbs. lemongrass with the cilantro and vegetable oil. Using a spoon, rub the mixture on the bird, spreading it evenly; continue roasting. The chicken is done when its juices run clear. Let the chicken sit for 10 minute out of the oven before carving.

LEMONGRASS ROAST CHICKEN

LEMONGRASS ROAST CHICKEN image

Categories Chicken Roast

Yield 4 servings

Number Of Ingredients 21

Ingredients

FOR THE CHICKEN:
1/2 cup finely chopped lemongrass (3 or 4 stalks)
2 Tbs. finely chopped shallots
1 Tbs. finely chopped garlic
4-1/2 tsp. fish sauce
1 Tbs. soy sauce
1 Tbs. crushed red pepper flakes
1-1/2 tsp. kosher salt
2 Tbs. granulated sugar
1 whole chicken (3 to 4 lb.), rinsed and patted dry
2 Tbs. finely chopped fresh cilantro
1 Tbs. vegetable oil
FOR THE GINGER-LIME DIPPING SAUCE:
2 cloves garlic
2 Thai bird chiles or other hot fresh chiles, cored and seeded
1 tsp. chile paste
2 Tbs. finely chopped fresh ginger
1/4 cup fish sauce
2 Tbs. fresh lime juice, with pulp
1/4 cup water
4 Tbs. granulated sugar

Steps:

PREPARE THE CHICKEN: In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess marinade into the bird's cavity. Marinate in the refrigerator for at least 3 hours, preferably overnight. Bring the chicken to room temperature before cooking it. Heat the oven to 350°F. Put the chicken, breast side down, on a rack in a roasting pan. Cook for 40 minutes. Turn the bird over and roast until the chicken is cooked and nicely browned, 20 to 30 minutes. The sugar in the marinade may cause the pan juices to burn, but this won't affect the chicken's flavor. MAKING THE DIPPING SAUCE: With a mortar and pestle, pound the garlic, chiles, chile paste, and ginger to a paste. Transfer the paste to a small bowl and add the fish sauce, lime juice, water, and sugar. Mix until well blended. Allow the sauce to sit for at least 10 minutes to let the flavors develop. FINISH THE DISH: About 10 minutes before the chicken is done, combine the remaining 2 Tbs. lemongrass with the cilantro and vegetable oil. Using a spoon, rub the mixture on the bird, spreading it evenly; continue roasting. The chicken is done when its juices run clear. Let the chicken sit for 10 minutes out of the oven before carving. Serve with ginger-lime dipping sauce.

Tips:

Choose the right chicken: For the best results, use a whole chicken that is about 3-4 pounds. A larger chicken will take longer to cook and may not cook evenly.
Prepare the chicken: Rinse the chicken inside and out and pat it dry with paper towels. Remove any excess fat or skin, and season the chicken inside and out with salt and pepper.
Make the marinade: Combine the lemongrass, garlic, ginger, fish sauce, soy sauce, honey, and lime juice in a blender or food processor and blend until smooth. Pour the marinade over the chicken and let it sit for at least 30 minutes, or up to overnight.
Roast the chicken: Preheat your oven to 425°F (220°C). Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Let the chicken rest: Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving. This will help the juices redistribute throughout the chicken.

Conclusion:

Lemongrass roast chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The lemongrass marinade infuses the chicken with a bright and citrusy flavor that is sure to please everyone at the table. Serve the chicken with rice, vegetables, or your favorite sides.