Thai Lemongrass Roast Chicken
Infuse your dinner table with the vibrant flavors of Southeast Asia with this Thai Lemongrass Roast Chicken recipe—a true showstopper for any occasion. This dish takes a classic roast chicken to new heights with an aromatic marinade made from fresh lemongrass, garlic, ginger, shallots, cilantro stems, and creamy coconut milk, balanced with the umami-rich notes of soy sauce and fish sauce, a touch of lime juice, and a hint of brown sugar. The chicken is marinated for maximum flavor, then roasted to golden perfection, resulting in tender, juicy meat with a fragrant, slightly citrusy crust. Serve this stunning centerpiece with steamed jasmine rice and lime wedges for an irresistible meal that’s both comforting and exotic. Perfect for weeknight dinners or special gatherings, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) Whole chicken
- 4 pieces Lemongrass stalks
- 6 pieces Garlic cloves
- 2 tablespoons (grated) Fresh ginger
- 3 pieces Shallots
- 1 small bunch (about 1/4 cup, chopped) Cilantro stems
- 2 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 2 teaspoons Brown sugar
- 1 cup Coconut milk
- 3 tablespoons Lime juice
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground black pepper
- 1 teaspoon Kosher salt
Instructions
Preheat your oven to 375°F (190°C).
Prepare the lemongrass by removing the tough outer layers and slicing the tender inner stalks into small pieces.
In a food processor or blender, combine sliced lemongrass, garlic cloves, grated ginger, shallots, chopped cilantro stems, fish sauce, soy sauce, brown sugar, coconut milk, lime juice, vegetable oil, ground black pepper, and kosher salt. Blend until a smooth marinade forms.
Pat the whole chicken dry with paper towels. Place the chicken on a cutting board and gently loosen the skin over the breasts and thighs using your fingers or a small spatula.
Rub half of the marinade underneath the skin, ensuring even distribution. Spread the rest of the marinade all over the outside of the chicken, including the cavity.
Stuff the cavity with additional lemongrass stalks or extra cilantro stems, if desired, for added flavor.
Transfer the marinated chicken to a roasting pan or cast-iron skillet, breast side up. Allow it to marinate for at least 30 minutes at room temperature or overnight in the refrigerator for deeper flavor.
Roast the chicken in the preheated oven for 75-90 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with its juices halfway through the cooking process for a golden, crispy finish.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the Thai Lemongrass Roast Chicken with steamed jasmine rice and fresh lime wedges for an aromatic and satisfying meal.
Nutrition Facts
Calories |
5604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.9 g | 392% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1796 mg | 599% | |
| Sodium | 6010 mg | 261% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 30.9 g | ||
| Protein | 563.8 g | 1128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 8379 mg | 178% | |
*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.
