Roasted Lemongrass Chicken Recipe

Name: Roasted Lemongrass Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup vegetable oil; 5 tablespoons fish sauce, divided (such as nuoc nam or nam pla); 2 tablespoons sugar, divided; 2 tablespoons shallots, chopped; 2 tablespoons oyster sauce; 2 stalks fresh lemongrass, tough outer leaves removed, 4 inches of thick end finely minced; 1 teaspoon chili-garlic sauce; 1 garlic clove, chopped; ½ teaspoon ground black pepper; 1 tablespoon vegetable oil; 3 lbs chicken, quartered; ½ cup water; 1 tablespoon fresh lime juice

Servings: persons

¼ cup vegetable oil
5 tablespoons fish sauce, divided (such as nuoc nam or nam pla)
2 tablespoons sugar, divided
2 tablespoons shallots, chopped
2 tablespoons oyster sauce
2 stalks fresh lemongrass, tough outer leaves removed, 4 inches of thick end finely minced
1 teaspoon chili-garlic sauce
1 garlic clove, chopped
½ teaspoon ground black pepper
1 tablespoon vegetable oil
3 lbs chicken, quartered
½ cup water
1 tablespoon fresh lime juice

1
In a large bowl, whisk together 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients.
2
Add chicken and turn to coat.
3
Marinate chicken at room temperature 1 hour.
4
Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat.
5
Add the chicken to the skillet, skin side down.
6
Reserve the marinade in the bowl.
7
Cook the chicken for 4 minutes.
8
Turn the chicken over, add the reserved marinade to skillet, and transfer the skillet to the oven.
9
Roast the chicken until a thermometer inserted into the thickest part of thigh registers 175F, probably about 25 minutes.
10
Transfer the chicken to a plate and keep warm.
11
Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to the juices in the skillet and bring to a boil.
12
Boil for one minute, then remove the skillet from the heat.
13
Use a spoon to skim the fat from the surface, then strain the pan juices.
14
Serve the chicken with pan juices.

811

kcal

Calories

Fat

Carbs

108

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 13 ingredients. The key ingredients include: ¼ cup vegetable oil, 5 tablespoons fish sauce, divided (such as nuoc nam or nam pla), 2 tablespoons sugar, divided, 2 tablespoons shallots, chopped, and more.

Yes, Roasted Lemongrass 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.

Roasted Lemongrass Chicken

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