Lemongrass Whole Roasted Chicken Recipes

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THAI LEMONGRASS ROAST CHICKEN

This is really flavorful and juicy roast chicken. Even my husband, who is growing tired of chicken, picks the bird clean when I make this one. From Fine Cooking, #22. Marinating time included in the prep time.

Provided by jenpalombi

Categories     Whole Chicken

Time 4h25m

Yield 4 serving(s)

Number Of Ingredients 11



Thai Lemongrass Roast Chicken image

Steps:

  • In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess marinade into the bird's cavity. Marinate in the refrigerator for at least 3 hours, preferably overnight. Bring the chicken to room temperature before cooking it.
  • Heat the oven to 350°F Put the chicken, breast side down, on a rack in a roasting pan. Cook for 40 minute Turn the bird over and roast until the chicken is cooked and nicely browned, 20 to 30 minute The sugar in the marinade may cause the pan juices to burn, but this won't affect the chicken's flavor.
  • About 10 minute before the chicken is done, combine the remaining 2 Tbs. lemongrass with the cilantro and vegetable oil. Using a spoon, rub the mixture on the bird, spreading it evenly; continue roasting. The chicken is done when its juices run clear. Let the chicken sit for 10 minute out of the oven before carving.

1/2 cup finely chopped lemongrass (3 or 4 stalks)
2 tablespoons finely chopped shallots
1 tablespoon finely chopped garlic
4 1/2 teaspoons fish sauce
1 tablespoon soy sauce
1 tablespoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
2 tablespoons granulated sugar
1 (3 -4 lb) whole chickens, rinsed and patted dry
2 tablespoons finely chopped fresh cilantro
1 tablespoon vegetable oil

ROASTED LEMONGRASS CHICKEN

Categories     Chicken     Marinate     Roast     Dinner     Lemongrass     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12



Roasted Lemongrass Chicken image

Steps:

  • Preheat oven to 350°F.
  • Whisk 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients in large bowl. Add chicken; turn to coat. Marinate at room temperature 1 hour.
  • Heat remaining 1 tablespoon oil in 12-inch ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet (reserve marinade in bowl). Cook 4 minutes. Turn chicken, add reserved marinade to skillet, and transfer to oven. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 25 minutes. Transfer chicken to plate.
  • Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to skillet. Bring to boil. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher. Serve chicken with pan juices.
  • *Available in the Asian foods section of many supermarkets and at Asian markets.
  • **Available in the produce section of many supermarkets and at Asian markets.

1/4 cup plus 1 tablespoon canola oil or vegetable oil
5 tablespoons fish sauce (such as nuoc nam or nam pla),* divided
2 tablespoons sugar, divided
2 tablespoons chopped shallot
2 tablespoons oyster sauce*
2 fresh lemongrass stalks,** tough outer leaves removed, 4 inches of thick end finely chopped
1 teaspoon chili-garlic sauce*
1 garlic clove, chopped
1/2 teaspoon ground black pepper
1 3-pound chicken, quartered
1/2 cup water
1 tablespoon fresh lime juice

WHOLE ROAST CHICKEN WITH LEMON AND HERBS

Provided by Virginia Willis

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 11



Whole Roast Chicken with Lemon and Herbs image

Steps:

  • Set a rack on the lower middle level of the oven and heat the oven to 425 degrees F.
  • Season the chicken inside and out with salt and pepper. Stuff the cavity with the thyme sprigs, garlic, and one lemon half, squeezing the lemon as you insert it to release the juice into the cavity. Rub the butter all over the chicken skin, including undersides, then season once again with salt and pepper.
  • Tie the ends of the drumsticks together with twine. Arrange the chicken breast-up on the rack in a roasting pan. Squeeze the juice of the remaining lemon half over the top of the chicken. (You can toss the lemon half into the roasting pan or discard it.)
  • Place the roasting pan in the oven. After 15 minutes, reduce the temperature to 350 degrees F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices.
  • Add the onion, carrot, celery, and bay leaf to the roasting pan after 30 minutes. Continue roasting, basting several times, until the juices run clear when pierced at the thickest part of the thigh with a knife or if you tilt the chicken forward the juices that run out of the cavity are clear, an additional 45 to 60 minutes (1 1/4 to 1 1/2 hours total roasting time). Transfer the chicken to a cutting board, cover loosely with foil, and let rest in a warm place to allow the juices to redistribute, about 15 minutes. To serve, remove the herbs and the lemon half from the cavity and discard. Reserve the garlic cloves and carve the chicken. Serve the chicken with the vegetables and reserved garlic cloves. (The bay leaf may be left for decoration or discarded.)

One 4- to 5-pound chicken, giblets and neck removed
Coarse kosher salt and freshly ground black pepper
Coarse kosher salt and freshly ground black pepper
3 fresh thyme sprigs
2 cloves garlic
1 large lemon, halved
2 tablespoons unsalted butter, at room temperature
1 onion, chopped
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 bay leaf, preferably fresh

LEMONGRASS WHOLE ROASTED CHICKEN

What a great roast chicken! It also has a dipping sauce with it, delicious alone or with sauce. From Pleasures Of the Vietnamese Table by Mai Pham> time does not include 4 hours marinating

Provided by MarraMamba

Categories     Whole Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17



Lemongrass Whole Roasted Chicken image

Steps:

  • Remove 2 Tbsp of lemongrass and set aside in a small bowl. Combine the remaining lemongrass, shallot, garlic, soy sauce, sugar, fish sauce, chili flakes and salt in a large bowl. Add the chicken and turn to coat, tucking some marinade underneath the skin. Pour any excess marinade into the bird cavity. Cover the chicken with plastic wrap, then marinate in the refrigerator for at least 4 hours, preferably overnight. Bring the chicken to room temperature before baking.
  • Preheat the oven to 350˚F. Put the chicken, breast side down, on a rack in a roasting pan. Bake for 40 minutes. Turn the bird over and roast until the chicken is cooked and nicely browned, about 20 to 30 minutes more. About 10 minutes before the chicken is done, combine the remaining 2 Tbsp lemongrass with the cilantro and oil. Brush the mixture on the bird, then continue to roast until it is done and the juices run clear. Let the chicken rest 10 minutes before carving. Serve with Soy-Lime Dipping Sauce and fried or steamed rice. (The pan juices are delicious on the rice).
  • Sauce:.
  • Place the garlic, chilies and sugar in a mortar and pound into a paste. (You can also chop the garlic and chilies by hand.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.

Nutrition Facts : Calories 918.4, Fat 63.3, SaturatedFat 16.5, Cholesterol 243.8, Sodium 3349.8, Carbohydrate 23.4, Fiber 0.9, Sugar 16.6, Protein 62.2

4 tablespoons minced lemongrass
2 tablespoons minced shallots
2 tablespoons minced garlic
2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons fish sauce
1 tablespoon dried chili pepper flakes
1 teaspoon sea salt
1 whole chicken (about 3 lbs)
2 tablespoons minced cilantro
3 tablespoons vegetable oil
1 garlic clove
2 fresh thai bird chilies
2 1/2 tablespoons sugar
1/3 cup soy sauce
2 1/2 tablespoons fresh lime juice, with pulp
1/4 cup water

LEMONGRASS CHICKEN

a favourite vietnamese dish

Provided by lnguyen

Time 30m

Yield Serves 4

Number Of Ingredients 12



Lemongrass Chicken image

Steps:

  • slice chicken into bite size pieces. combine with the fish sauce, sugar, 3/4 lemongrass, 1/2 chilli and 1 chopped garlic clove. Marinate for 2 hours (ideally marinated overnight, or if in a rush give it as much time in the marinate as possible). I've marinated for 10min and its fine.
  • In a large saucepan on medium heat, add the oil, remaining 3/4 lemongrass, 1/2 chilli, 2 chopped garlic cloves. Fry just until garlic starts to brown.
  • Then add the chicken and add the onions and fry for 1 to 2 minutes, stirring occassionally.
  • Add the chicken stock and stir for 1min. Reduce the heat slightly and cook for a further 4 min or until the liquid has reduced slightly.
  • Put it into a bowl and garnish with coriander leaves, bit of cracked pepper, fried onions or spring onions. To serve with boiled jasmine rice.
  • TIP: if the ingredients start to become dry in the pan at any stage, add water (or some of the chicken stock) to stop it from burning.
  • You can also find the fried onions at oriental stores, they are a great garnish on pretty much any vietnamese dish!

500g chicken thigh fillets (or breast)
2tbsp fish sauce
1tbsp white sugar (preferably fine caster sugar)
1.5 lemongrass sticks finely diced
1 birds eye chilli (adjust amount to your liking)
3 garlic cloves (chopped)
2 tbsp oil (sunflower preferred)
1 white onion (sliced)
125ml chicken stock
1 handful of coriander leaves
cracked pepper
sliced green spring onions or fried red onions/shallots (optional)

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Provided by LUCHAPROV

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8



Vietnamese Grilled Lemongrass Chicken image

Steps:

  • Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
  • Marinate chicken in the refrigerator for 20 minutes to 1 hour.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
  • Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g

2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness

LEMONGRASS CHICKEN

It took combining a couple different recipes to get just the perfect one for us! This is a family favorite in our house. Enjoy. Serve over white rice.

Provided by Mrs. Ching

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 13



Lemongrass Chicken image

Steps:

  • Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
  • Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
  • Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 16.7 g, Cholesterol 96.1 mg, Fat 23.9 g, Fiber 1.4 g, Protein 28.2 g, SaturatedFat 5.8 g, Sodium 1018.3 mg, Sugar 12.2 g

1 ½ pounds chicken thighs, cut into thin strips
3 tablespoons fish sauce, or more to taste
1 ½ tablespoons honey
2 tablespoons vegetable oil
1 ½ red bell peppers, cut into strips
¼ cup chopped lemongrass
¼ cup grated fresh ginger root
4 cloves garlic, chopped
⅓ cup chopped green onions
¼ cup chicken broth
1 tablespoon white sugar
½ teaspoon red pepper flakes, or more to taste
salt and ground black pepper to taste

CHICKEN ROASTED WITH LEMONGRASS AND GARLIC

Categories     Chicken     Garlic     Marinate     Roast     Sauté     Dinner     Hot Pepper     Lemongrass     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 2 servings

Number Of Ingredients 15



Chicken Roasted with Lemongrass and Garlic image

Steps:

  • Puree the first 7 ingredients, 3 tablespoons oil, and 2 tablespoons sugar in blender. Place chicken in resealable plastic bag. Add lemongrass marinade and seal; turn to coat. Refrigerate overnight.
  • Preheat oven to 450°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Remove chicken from marinade and season with salt. Add chicken, skin side down, to skillet. Cook until golden brown and crisp, about 8 minutes. Turn skin side up; transfer skillet to oven. Roast until chicken is cooked through, about 25 minutes.
  • Meanwhile, heat 1 tablespoon oil in medium skillet over medium-high heat. Add onion; sauté until golden brown, about 5 minutes. Add green beans, bell pepper, soy sauce, rice vinegar, and 1 1/2 teaspoons sugar and cook until beans are tender and liquid reduces enough to coat beans, about 5 minutes. Divide between 2 plates. Top with chicken.
  • *Available at Asian markets, specialty foods stores, and some supermarkets.

4 6-inch-long pieces lemongrass, cut crosswise into 1/2-inch pieces
10 garlic cloves
5 shallots, quartered
4 serrano chilies, cut into 1/2-inch pieces
1/2 cup water
2 teaspoons salt
1 1/2 teaspoons fish sauce (nam pla)*
6 tablespoons olive oil
2 tablespoons plus 1 1/2 teaspoons sugar
1 2 1/2-pound chicken, cut in half, backbone removed
1/2 onion, sliced
5 ounces Chinese long beans, or regular green beans, cut into 2-inch pieces
1/2 red bell pepper, diced
2 tablespoons soy sauce
1 1/2 tablespoons seasoned rice vinegar

ROAST CHICKEN WITH LEMON GRASS

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 2h20m

Yield Four servings

Number Of Ingredients 10



Roast Chicken With Lemon Grass image

Steps:

  • If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and chop fine. If you are using dried lemon grass, soak in warm water for 1 hour, then drain and chop fine. Place the lemon grass, garlic, shallots, chilies, sugar, salt, fish sauce and 2 tablespoons water in a blender and blend to a paste.
  • Rinse the chicken well and pat dry. Carefully loosen the skin on the breast and legs, pushing your fingers between the skin and meat to form a pocket. Rub half of the lemon grass paste over the meat under the skin. Rub the remaining paste over the skin and inside the cavity. Tuck the wings underneath; tie the legs with twine. Let stand for 30 minutes.
  • Preheat the oven to 425 degrees. Place the chicken on a rack in a roasting pan. Roast for 15 minutes. Reduce the oven temperature to 375 degrees and continue roasting for 1 1/4 hours, basting the chicken with the vegetable oil and the pan juices. The chicken is done when it registers 180 to 185 degrees on an instant-reading meat thermometer. Let the chicken stand for 10 minutes. Serve with white rice and nuoc cham dipping sauce (see recipe).

Nutrition Facts : @context http, Calories 855, UnsaturatedFat 39 grams, Carbohydrate 21 grams, Fat 58 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 15 grams, Sodium 1001 milligrams, Sugar 9 grams, TransFat 0 grams

3 stalks fresh lemon grass or 3 tablespoons dried
6 cloves garlic, crushed
4 shallots, peeled and sliced
2 red chili peppers, seeded
1 tablespoon sugar
1/2 teaspoon salt
4 teaspoons bottled fish sauce (nuoc mam)
2 tablespoons water
1 roasting chicken, about 4 pounds
2 tablespoons vegetable oil

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