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Roasted Lemongrass Chicken

Roasted Lemongrass Chicken

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
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Servings

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

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