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Roasted Lemongrass Chicken

Roasted Lemongrass Chicken
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 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



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