Lemongrass Whole Roasted Chicken Recipe

Name: Lemongrass Whole Roasted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons minced lemongrass; 2 tablespoons minced shallots; 2 tablespoons minced garlic; 2 tablespoons soy sauce; 2 tablespoons sugar; 2 tablespoons fish sauce; 1 tablespoon dried chili pepper flakes; 1 teaspoon sea salt; 1 whole chicken (about 3 lbs); 2 tablespoons minced cilantro; 3 tablespoons vegetable oil; Soy-Lime Dipping Sauce; 1 garlic clove; 2 fresh thai bird chilies; 2 1/2 tablespoons sugar; 1/3 cup soy sauce; 2 1/2 tablespoons fresh lime juice, with pulp; 1/4 cup water

Servings: persons

4 tablespoons minced lemongrass
2 tablespoons minced shallots
2 tablespoons minced garlic
2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons fish sauce
1 tablespoon dried chili pepper flakes
1 teaspoon sea salt
1 whole chicken (about 3 lbs)
2 tablespoons minced cilantro
3 tablespoons vegetable oil
Soy-Lime Dipping Sauce
1 garlic clove
2 fresh thai bird chilies
2 1/2 tablespoons sugar
1/3 cup soy sauce
2 1/2 tablespoons fresh lime juice, with pulp
1/4 cup water

1
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.
2
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).
3
Sauce:.
4
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.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 4 tablespoons minced lemongrass, 2 tablespoons minced shallots, 2 tablespoons minced garlic, 2 tablespoons soy sauce, and more.

Yes, Lemongrass Whole Roasted Chicken 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.

Lemongrass Whole Roasted Chicken

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