Welcome to the world of flavorsome and aromatic roast chicken with lemongrass! This exceptional dish combines the savory goodness of chicken with the vibrant and zesty notes of lemongrass, creating a culinary experience that will tantalize your taste buds. Whether you're a seasoned chef or a novice cook, this article will guide you through the process of crafting the perfect roast chicken with lemongrass. We'll delve into selecting the right ingredients, preparing the chicken, and mastering the art of roasting to ensure a moist and succulent chicken bursting with lemongrass flavor. Along the way, we'll also provide tips and tricks to enhance your culinary skills and impress your family and friends with this delightful dish.
Check out the recipes below so you can choose the best recipe for yourself!
ROAST CHICKEN WITH LEMON GRASS
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 2h20m
Yield Four servings
Number Of Ingredients 10
Steps:
- If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and chop fine. If you are using dried lemon grass, soak in warm water for 1 hour, then drain and chop fine. Place the lemon grass, garlic, shallots, chilies, sugar, salt, fish sauce and 2 tablespoons water in a blender and blend to a paste.
- Rinse the chicken well and pat dry. Carefully loosen the skin on the breast and legs, pushing your fingers between the skin and meat to form a pocket. Rub half of the lemon grass paste over the meat under the skin. Rub the remaining paste over the skin and inside the cavity. Tuck the wings underneath; tie the legs with twine. Let stand for 30 minutes.
- Preheat the oven to 425 degrees. Place the chicken on a rack in a roasting pan. Roast for 15 minutes. Reduce the oven temperature to 375 degrees and continue roasting for 1 1/4 hours, basting the chicken with the vegetable oil and the pan juices. The chicken is done when it registers 180 to 185 degrees on an instant-reading meat thermometer. Let the chicken stand for 10 minutes. Serve with white rice and nuoc cham dipping sauce (see recipe).
Nutrition Facts : @context http, Calories 855, UnsaturatedFat 39 grams, Carbohydrate 21 grams, Fat 58 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 15 grams, Sodium 1001 milligrams, Sugar 9 grams, TransFat 0 grams
ROAST CHICKEN WITH LEMONGRASS
Make and share this Roast Chicken With Lemongrass recipe from Food.com.
Provided by Super Izzie
Categories Whole Chicken
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 240°C Rinse the chicken and pat dry with paper towels.
- Mix half the lemongrass stalks, garlic cloves, ginger, salt and pepper (and any other herbs you want to use) in a food processor.
- Place the chicken in a roasting pan. Rub the lemongrass mixture well all over the chicken. Leave to sit for 30 minutes to an hour.
- Just before roasting, stuff the rest of the lemongrass stalks into the chicken (like turkey stuffing).
- Pour the water into the roasting pan (not over the chicken).
- Cover the chicken and place in the oven. Lower the heat to around 200°C.
- Slowly roast the chicken for around 1.5 - 2 hours, checking every thirty minutes or so to make sure it doesn't burn. If the pan dries out, add enough water to cover the bottom.
- While checking on it, use a ladle to pour the juices from the bottom of the pan over the chicken. This gives it more flavour and adds to that nice crispness of the skin.
- When cooked, remove the chicken from the pan and allow to sit for a few minutes. Serve whole or chopped.
Nutrition Facts : Calories 726.3, Fat 53, SaturatedFat 15.1, Cholesterol 243.8, Sodium 519.2, Carbohydrate 1.1, Fiber 0.1, Protein 57.5
LEMONGRASS WHOLE ROASTED CHICKEN
What a great roast chicken! It also has a dipping sauce with it, delicious alone or with sauce. From Pleasures Of the Vietnamese Table by Mai Pham> time does not include 4 hours marinating
Provided by MarraMamba
Categories Whole Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Remove 2 Tbsp of lemongrass and set aside in a small bowl. Combine the remaining lemongrass, shallot, garlic, soy sauce, sugar, fish sauce, chili flakes and salt in a large bowl. Add the chicken and turn to coat, tucking some marinade underneath the skin. Pour any excess marinade into the bird cavity. Cover the chicken with plastic wrap, then marinate in the refrigerator for at least 4 hours, preferably overnight. Bring the chicken to room temperature before baking.
- Preheat the oven to 350˚F. Put the chicken, breast side down, on a rack in a roasting pan. Bake for 40 minutes. Turn the bird over and roast until the chicken is cooked and nicely browned, about 20 to 30 minutes more. About 10 minutes before the chicken is done, combine the remaining 2 Tbsp lemongrass with the cilantro and oil. Brush the mixture on the bird, then continue to roast until it is done and the juices run clear. Let the chicken rest 10 minutes before carving. Serve with Soy-Lime Dipping Sauce and fried or steamed rice. (The pan juices are delicious on the rice).
- Sauce:.
- Place the garlic, chilies and sugar in a mortar and pound into a paste. (You can also chop the garlic and chilies by hand.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.
Nutrition Facts : Calories 918.4, Fat 63.3, SaturatedFat 16.5, Cholesterol 243.8, Sodium 3349.8, Carbohydrate 23.4, Fiber 0.9, Sugar 16.6, Protein 62.2
LEMON AND GARLIC ROAST CHICKEN
For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
- Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
- Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY
Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.
Provided by Magda
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
- Place the chicken on a roasting rack set inside a roasting pan.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 437.6 calories, Carbohydrate 4 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 1885.4 mg
LEMONGRASS CHICKEN
It took combining a couple different recipes to get just the perfect one for us! This is a family favorite in our house. Enjoy. Serve over white rice.
Provided by Mrs. Ching
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
- Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
- Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.
Nutrition Facts : Calories 396.5 calories, Carbohydrate 16.7 g, Cholesterol 96.1 mg, Fat 23.9 g, Fiber 1.4 g, Protein 28.2 g, SaturatedFat 5.8 g, Sodium 1018.3 mg, Sugar 12.2 g
CHICKEN ROASTED WITH LEMONGRASS AND GARLIC
Categories Chicken Garlic Marinate Roast Sauté Dinner Hot Pepper Lemongrass Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 2 servings
Number Of Ingredients 15
Steps:
- Puree the first 7 ingredients, 3 tablespoons oil, and 2 tablespoons sugar in blender. Place chicken in resealable plastic bag. Add lemongrass marinade and seal; turn to coat. Refrigerate overnight.
- Preheat oven to 450°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Remove chicken from marinade and season with salt. Add chicken, skin side down, to skillet. Cook until golden brown and crisp, about 8 minutes. Turn skin side up; transfer skillet to oven. Roast until chicken is cooked through, about 25 minutes.
- Meanwhile, heat 1 tablespoon oil in medium skillet over medium-high heat. Add onion; sauté until golden brown, about 5 minutes. Add green beans, bell pepper, soy sauce, rice vinegar, and 1 1/2 teaspoons sugar and cook until beans are tender and liquid reduces enough to coat beans, about 5 minutes. Divide between 2 plates. Top with chicken.
- *Available at Asian markets, specialty foods stores, and some supermarkets.
CHEF HUY'S CHICKEN WITH LEMON GRASS
Provided by Nancy Harmon Jenkins
Categories dinner, one pot, appetizer, main course
Time 30m
Yield serve 4, 6 or 8 people
Number Of Ingredients 10
Steps:
- Skin and bone chicken legs and cut meat into bite-size pieces.
- Remove rough outer husk from lemon grass and chop until very fine.
- Heat oil in wok and add chicken. Saute quickly over high heat just to brown. Add broth, sugar, nuoc mam, pepper and soy sauce and continue cooking over high heat until broth has almost evaporated.
- Add honey and mix well. Turn chicken pieces in honey, then add lemon grass and mix very well. Continue to cook, stirring continuously for 30 seconds longer.
- Just before serving, remove pan from heat and add sesame oil. Mix well and turn onto serving platter.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 32 grams, Carbohydrate 12 grams, Fat 49 grams, Fiber 0 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 834 milligrams, Sugar 8 grams, TransFat 0 grams
LEMON-ROASTED CHICKEN
This lemon-roasted chicken is perfect for spring gatherings. It's light and pairs well with a variety of sides. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Fill chicken cavity with celery, onion and apple. Tuck wings under chicken; tie drumsticks together. Place in a 6-qt. slow cooker, breast side up. Rub chicken with oil; rub with rosemary, salt, thyme, paprika, garlic and pepper. Top with lemon., Cook, covered, on low until a thermometer inserted in thickest part of thigh reads at least 170°-175°, 4-5 hours. Remove chicken from slow cooker; tent with foil. Discard vegetables and apple. Let chicken stand 15 minutes before carving.
Nutrition Facts : Calories 318 calories, Fat 19g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 730mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
ROASTED LEMONGRASS CHICKEN
Categories Chicken Marinate Roast Dinner Lemongrass Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Whisk 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients in large bowl. Add chicken; turn to coat. Marinate at room temperature 1 hour.
- Heat remaining 1 tablespoon oil in 12-inch ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet (reserve marinade in bowl). Cook 4 minutes. Turn chicken, add reserved marinade to skillet, and transfer to oven. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 25 minutes. Transfer chicken to plate.
- Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to skillet. Bring to boil. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher. Serve chicken with pan juices.
- *Available in the Asian foods section of many supermarkets and at Asian markets.
- **Available in the produce section of many supermarkets and at Asian markets.
CHICKEN WITH LEMON GRASS
Braised Breast of Chicken with Lemon Grass and Star Anise, Stir Fried Vegetables and Tilda Basmati Rice infused with Fresh Lime, Coriander and Ginger http://www.tilda.com/foodservice/recipes
Provided by tilda2013
Time 1h10m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Boil the chicken stock with the lemon grass, chopped ginger, garlic and chilli for 20 minutes. Once infused strain the liquid, retaining only the stock and discarding any solids.
- Poach the chicken in this broth with the star anise until chicken is cooked through.
- Once cooked, remove the chicken from the broth and keep warm whilst reducing the stock by half. Season with a dash of lime juice.
- Meanwhile prepare and cook the Tilda Basmati rice. For best results, soak the rice for 30 minutes before cooking. After soaking, bring a pan of water (one measure rice: two measures water) to boil and stir in the rice. Return to boil, cover and simmer for 10 minutes. Once cooked add the lime juice, lime zest and fresh chopped coriander and cover with cling film. Allow to infuse until ready to serve.
- Stir fry the vegetables and season with a dash of soy sauce and a little grated ginger.
- To serve, place the chicken on top of the stir fried vegetables, alongside the infused Tilda Basmati rice. Finally, spoon a little stock over the dish and serve.
Tips:
- Choose the right chicken: For the best flavor, choose a free-range or organic chicken.
- Prep the chicken: Rinse the chicken inside and out and pat it dry. Remove any excess fat.
- Season the chicken: Season the chicken inside and out with salt, pepper, and any other desired seasonings.
- Use fresh lemongrass: Lemongrass is the star of this dish, so make sure to use fresh stalks.
- Pound the lemongrass: Pounding the lemongrass helps release its flavor.
- Stuff the cavity: Stuff the chicken cavity with the lemongrass, garlic, and ginger.
- Truss the chicken: Trussing the chicken helps it cook evenly.
- Roast the chicken: Roast the chicken in a preheated oven until the internal temperature reaches 165 degrees Fahrenheit.
- Let the chicken rest: Let the chicken rest for 10-15 minutes before carving.
Conclusion:
Roast chicken with lemongrass is a flavorful and delicious dish that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The lemongrass gives the chicken a unique and refreshing flavor that is sure to please everyone.
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