Name: Roasted Lemongrass Chicken
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
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

Roasted Lemongrass Chicken

Prep Time 10

Cook Time 1 30

Total Time 1 40

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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

Instructions

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.
Source: National Chicken Council