Lemongrass Whole Roasted Chicken
Elevate your dinner table with this Lemongrass Whole Roasted Chicken, a show-stopping dish that combines rich, tropical flavors with a perfectly roasted, golden-brown bird. Infused with an aromatic marinade of fresh lemongrass, garlic, ginger, turmeric, and coriander, this chicken boasts a punch of Southeast Asian-inspired zest. A splash of coconut milk keeps the meat tender and juicy, while soy sauce, fish sauce, and honey create a balanced savory-sweet glaze. Roasted to perfection and basted with its succulent pan juices, this recipe delivers crisp, caramelized skin with a deeply flavorful interior. Garnished with fresh cilantro and best served with jasmine rice or roasted vegetables, this dish is an instant crowd-pleaser perfect for family dinners or special occasions.
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Recipe Information
Ingredients
- 1 3-4 lb (1.4-1.8 kg) whole chicken
- 2 stalks lemongrass stalks
- 6 cloves garlic cloves
- 2 tablespoons ginger
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon black pepper
- 1.5 teaspoons salt
- 2 tablespoons vegetable oil
- 0.5 cup unsweetened coconut milk
- 2 chilies small red chilies (optional)
- 0.25 cup fresh cilantro (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Clean the whole chicken by rinsing it under cold water and pat it dry with paper towels. Remove any excess fat or giblets inside the cavity and set the chicken aside.
Trim and peel the tough outer layers of the lemongrass stalks. Finely chop one stalk and cut the other into several large segments.
In a food processor or mortar and pestle, blend together the chopped lemongrass, garlic cloves, ginger, soy sauce, fish sauce, honey, lime juice, ground turmeric, ground coriander, black pepper, and vegetable oil until it forms a smooth paste.
Rub the marinade paste generously all over the chicken, including inside the cavity and under the skin if possible. Place the large segments of lemongrass and optional chilies inside the cavity.
Transfer the chicken to a large baking dish or roasting pan, breast side up. Pour the coconut milk around the base of the chicken in the pan to keep it moist during roasting.
Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reads 165°F (74°C) when measured in the thickest part of the thigh. Baste the chicken every 20 minutes with the pan juices to enhance flavor and keep the skin crisp.
Once fully cooked, remove the chicken from the oven and tent it loosely with aluminum foil. Allow it to rest for 10 minutes to retain juices.
Garnish the chicken with fresh cilantro leaves and serve it with steamed jasmine rice or roasted vegetables. Spoon the pan juices over the chicken for added flavor.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 6710 mg | 292% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 37.5 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2157 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
