Chicken Roasted with Lemongrass and Garlic Recipe

Name: Chicken Roasted with Lemongrass and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 6-inch-long pieces lemongrass, cut crosswise into 1/2-inch pieces; 10 garlic cloves; 5 shallots, quartered; 4 serrano chilies, cut into 1/2-inch pieces; 1/2 cup water; 2 teaspoons salt; 1 1/2 teaspoons fish sauce (nam pla)*; 6 tablespoons olive oil; 2 tablespoons plus 1 1/2 teaspoons sugar; 1 2 1/2-pound chicken, cut in half, backbone removed; 1/2 onion, sliced; 5 ounces Chinese long beans, or regular green beans, cut into 2-inch pieces; 1/2 red bell pepper, diced; 2 tablespoons soy sauce; 1 1/2 tablespoons seasoned rice vinegar

Servings: persons

4 6-inch-long pieces lemongrass, cut crosswise into 1/2-inch pieces
10 garlic cloves
5 shallots, quartered
4 serrano chilies, cut into 1/2-inch pieces
1/2 cup water
2 teaspoons salt
1 1/2 teaspoons fish sauce (nam pla)*
6 tablespoons olive oil
2 tablespoons plus 1 1/2 teaspoons sugar
1 2 1/2-pound chicken, cut in half, backbone removed
1/2 onion, sliced
5 ounces Chinese long beans, or regular green beans, cut into 2-inch pieces
1/2 red bell pepper, diced
2 tablespoons soy sauce
1 1/2 tablespoons seasoned rice vinegar

1
Puree the first 7 ingredients, 3 tablespoons oil, and 2 tablespoons sugar in blender.
2
Place chicken in resealable plastic bag.
3
Add lemongrass marinade and seal; turn to coat.
4
Refrigerate overnight.
5
Preheat oven to 450F.
6
Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat.
7
Remove chicken from marinade and season with salt.
8
Add chicken, skin side down, to skillet.
9
Cook until golden brown and crisp, about 8 minutes.
10
Turn skin side up; transfer skillet to oven.
11
Roast until chicken is cooked through, about 25 minutes.
12
Meanwhile, heat 1 tablespoon oil in medium skillet over medium-high heat.
13
Add onion; saute until golden brown, about 5 minutes.
14
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.
15
Divide between 2 plates.
16
Top with chicken.
17
*Available at Asian markets, specialty foods stores, and some supermarkets.

696

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 6-inch-long pieces lemongrass, cut crosswise into 1/2-inch pieces, 10 garlic cloves, 5 shallots, quartered, 4 serrano chilies, cut into 1/2-inch pieces, and more.

Yes, Chicken Roasted with Lemongrass and Garlic falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Roasted with Lemongrass and Garlic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions