Fragrant, flavorful, and juicy–this lemongrass roasted chicken is simple to make and yields high on the tasty radar. Serve over a bed of rice (juices included, of course) and you’re good to go!
One of my favorite ways to use lemongrass is in roasted chicken–it always turns out juicy, and the drippings taste great over rice or roasted potatoes. Fan of a good dipping sauce? Sweet chili sauce goes well with this recipe.
One tip when making roasted chicken, is to buy a quality bird. I buy Mary’s chicken and try to stay under 5 pounds. Anything larger than that and you may have difficulty achieving even cooking, thus risking dry meat.
You’ll notice the stuffing requires lots of salt–don’t be alarmed. The salt draws juices from the chicken–yielding a mouth-watering juicy bird. For this recipe, the lemongrass and cilantro infuse the chicken with immense flavor and the aromatics will make your home bloom with a delicious smell.
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Lemongrass Roasted Chicken
- 1 4 pound whole chicken
- 1 tablespoon butter, divided
- 2 stalks lemongrass, outer layer removed, bottom 4-inches used
- ¼ cup garlic gloves, peeled + smashed
- ½ cup cilantro, roughly chopped
- 1 teaspoon white pepper
- 1 tablespoon kosher salt
- 2 tablespoons cilantro, chopped
- 2 tablespoons shallots, chopped
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- ½ teaspoon black pepper
- 2 teaspoons sugar
- 2 tablespoons warm water
- Rinse the bird and be sure to clean the cavity well. Some birds come with a package of giblets–don’t forget to remove it!
- Start with the stuffing. Beat the bottom four inches of lemongrass stalk with the back of your knife to loosen the fibers a bit. Slice into coins and add to the bowl along with the rest of stuffing ingredients.
- Stuff the bird.
- Add all marinade ingredients to a bowl and mix well.
- Place chicken on a baking sheet or roasting pan. Pour marinade over chicken and coat with marinade. Gently break the chicken skin (along breast + thigh) and coat with marinade.
- Place chicken in refrigerator and marinate for 2 hours (best if marinated overnight)
- Preheat oven to 375°F
- Remove chicken from the refrigerator and place in the oven. Good rule of thumb is to roast for 15 mins per pound of chicken.
- After roasting for 30 mins, rub the skin with the butter 1 ½ tsp of butter.
- Check the internal temperature using a meat thermometer. Aim for the thickest part of the chicken. Once you get a reading of 165°F and the juices run clear, the chicken is done.
- Once chicken is cooked, remove from oven and rub the remaining 1 ½ tsp of butter all over the chicken.
- Let the chicken rest for 5 mins before carving.