Roasted Lemongrass Chicken

Name: Roasted Lemongrass Chicken
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4 Servings
Ingredients: 1 whole chicken, about 4 pounds; 2 stalks lemongrass, peeled and sliced; 1 shallot, thinly sliced; 2 Cloves garlic, sliced; 2 Tbsp sugar; 1/2 tsp red pepper flakes; 1 tsp salt; 1 piece ginger (2-inch), peeled and cut into small chunks; 2 tbsp vegetable oil; 2 Tbsp low-sodium soy sauce

Author:

Jamie Geller Test Kitchens

Publish date:

May 11, 2010

100minDuration
90minCook Time
10minPrep Time
4 ServingsServings

Ingredients

1 whole chicken, about 4 pounds
2 stalks lemongrass, peeled and sliced
1 shallot, thinly sliced
2 Cloves garlic, sliced
2 Tbsp sugar
1/2 tsp red pepper flakes
1 tsp salt
1 piece ginger (2-inch), peeled and cut into small chunks
2 tbsp vegetable oil
2 Tbsp low-sodium soy sauce

Preparation

1 In food processor, combine lemongrass, shallot, garlic, sugar, red pepper flakes, salt, ginger, vegetable oil, Thai fish sauce and soy sauce.

2 Process well, about 2 minutes. Place chicken in zipper-top plastic bag and pour marinade over, making sure it is well-coated.

3 Refrigerate chicken for at least 8 hours or overnight.

4 Preheat oven to 350 F.

5 Remove chicken from bag, reserving marinade. Place chicken in roasting pan and place in oven.

6 Roast for about 1 hour 30 minutes, basting two or three times with reserved marinade, until chicken is golden brown.

7 Chicken is done when thermometer inserted into thickest part of the thigh registers 180 F.

8 Let chicken rest for 10 minutes before serving.