ROAST CHICKEN WITH LEMON GRASS
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 2h20m
Yield Four servings
Number Of Ingredients 10
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
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
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
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
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.
CHICKEN WITH LEMONGRASS & COCONUT
An unashamedly rich and creamy chicken, coconut and lemongrass Thai dish - which you can make ahead and freeze
Provided by Mary Cadogan
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
- Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.89 milligram of sodium
ROAST SPATCHCOCK CHICKEN WITH LEMONGRASS, HONEY & FISH SAUCE
Baste a chicken with our fish sauce marinade and you'll end up with a gorgeous, Asian-inspired roast for Sunday lunch. Serve with rice and stir-fried greens
Provided by Diana Henry
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 11
Steps:
- To spatchcock the chicken, put the bird on the worktop, breast-side down, with the legs pointing towards you. Using good kitchen scissors, cut through the flesh and bone along both sides of the backbone (and either side of the parson's nose). Remove the backbone and keep it for stock (freeze until you've gathered a few). Turn over the chicken, then flatten it by pressing hard on the breastbone with the heel of your hand - you'll feel it breaking and flattening under your hand. Remove any big globules of fat and neaten any ragged bits of skin.
- To make the marinade, remove and discard the coarse outer layer of leaves and the green tips from the lemongrass. Chop the pale inner core finely, then pound using a pestle and mortar with the garlic, ginger and chillis. Transfer to a bowl, then add the rest of the ingredients. Put the chicken in a dish that will fit in your fridge. Gently loosen the skin on the breast, then work your fingers in between the skin and the flesh, including the legs. Spoon some of the marinade under the skin, then spread more marinade all over the chicken (use no more than half the marinade in total at this point). Cover the bird with cling film and chill in the fridge for a few hours, or overnight.
- Heat oven to 180C/160C fan/gas 4. Put the chicken, breast-side up, in a roasting-tin in which it fits snugly (if there's too much room around the bird, the marinade will burn). Scrape all the marinade from the dish over the bird. Season all over, then roast for 1 hr 10 mins. Baste after 15 mins with all the juices from the tin. Baste again after 30 mins, then cover with foil (if the chicken isn't very brown, don't cover with foil yet - keep checking until it is brown, then cover). After 50 mins, spoon over the remaining marinade, cover with foil again and cook for the final 20 mins.
- To check that the chicken is cooked through, pierce the bird between the leg and the rest of the body - the juices should be clear. Cut into portions, then serve with rice and stir-fried green veg.
Nutrition Facts : Calories 497 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Protein 46 grams protein, Sodium 3 milligram of sodium
More about "roast chicken with lemon grass recipes"
ROASTED LEMONGRASS CHICKEN THIGHS - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (17)Total Time 2 hrsCategory Chicken And PoultryCalories 333 per serving
- In the bowl of a food processor, add 3 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
- Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Reserving the marinade, add chicken to the skillet skin side down. Cook for 4 minutes. Turn the chicken, add the reserved marinade to the skillet, and transfer to the oven. Roast for 25 to 30 minutes, until the chicken is cooked through.
- Brush the oil and marinade in the bottom of the pan on top of the chicken. Serve with lime wedges and chopped Thai basil, if desired.
ROASTED LEMONGRASS CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Author Noel BarnhurstServings 4
VIETNAMESE LEMONGRASS ROAST CHICKEN - DELIGHTFUL PLATE
From delightfulplate.com
VIETNAMESE LEMONGRASS CHICKEN - GIMME SOME OVEN
From gimmesomeoven.com
LEMONGRASS ROASTED CHICKEN - WHISPER OF YUM
From whisperofyum.com
ROAST CHICKEN WITH LEMON AND GARLIC RECIPE | BON APPéTIT
From bonappetit.com
EASY LEMON ROASTED CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
LEMONGRASS ROASTED CHICKEN - COOKWITHRACHZ
From cookwithrachz.com
LEMONGRASS CHICKEN RECIPE - SIMPLY SCRATCH
From simplyscratch.com
Reviews 1Category Mains & EntreesCuisine Thai-InspiredTotal Time 1 hr 18 mins
LEMONGRASS CHICKEN THIGHS | THE MODERN PROPER
From themodernproper.com
STICKY-SWEET LEMONGRASS ROAST CHICKEN RECIPE | GOOP
From goop.com
25 LEMONGRASS RECIPES TO FRESHEN UP YOUR MEALS
From insanelygoodrecipes.com
ROASTED COCONUT MILK CHICKEN + VIDEO - SILK ROAD RECIPES
From silkroadrecipes.com
WHOLE ROAST CHICKEN (LEMON GARLIC ROASTED CHICKEN) - EASY …
From easychickenrecipes.com
30+ BEST GROUND CHICKEN RECIPES - PLATINGS + PAIRINGS
From platingsandpairings.com
LEMONGRASS CHICKEN THIGHS | QUICK EASY DINNER OR MEAL PREP
From carmyy.com
ROASTED LEMONGRASS CHICKEN WITH SWEET LIME SAUCE - THE SPRUCE …
From thespruceeats.com
20 TYPES OF CHICKEN RECIPES WITH THEIR PICTURES – PRINCE BLOGS
From beraghavblogger.wordpress.com
MARION'S KITCHEN CHICKEN RECIPES | MARION'S KITCHEN
From marionskitchen.com
SIMPLE ROAST CHICKEN WITH GARLIC AND LEMON - JUST A TASTE
From justataste.com
VIETNAMESE SALAD: TOP 13 DELICIOUS RECIPES TO SAVOR - VINPEARL
From vinpearl.com
CITRUS & HERB ROAST CHICKEN - WYSE GUIDE
From wyseguide.com
You'll also love