Lemongrass, Chilli & Garlic Whole Roasted Chicken

Name: Lemongrass, Chilli & Garlic Whole Roasted Chicken
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: European
Ingredients: 1 Chicken whole, free-range; Sea salt; Black pepper; 6 Lemongrass stalks chopped fine; 8 Garlic Cloves; 10 Spring onions chopped into small rounds; 6 tsp Fish Sauce; 2 tsp Sambal Olek; 2 tsp Brown Sugar; 2 tbsp Oil; 1 Lime Juiced and Finely zested; GARNISH: Spring onions sliced, Coriander chopped, Red chillis finely sliced and Lime wedges

by Zarina October 6, 2021

October 6, 2021

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Loving my Thai flavours this week… easy to whip this one up in less than 20 minutes. The marinade is whizzed together in the food processor then rubbed all over the chicken before allowing the oven to do all the work for you.

The result is the most tender, juicy chicken with wonderfully intense flavours coming through from the lemongrass, chillis and garlic.

Serve it up with some fluffy Thai Jasmine rice or as I did with a warm veggie noodle salad with spicy peanut dressing… drool worthy… 🤤

Lemongrass, Chilli & Garlic Whole Roasted Chicken

Serves: 4 Prep Time: 20 Minutes Cooking Time: 1 Hour 25 Minutes 1 Hour 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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Ingredients

1 Chicken whole, free-range

Sea salt

Black pepper

6 Lemongrass stalks chopped fine

8 Garlic Cloves

10 Spring onions chopped into small rounds

6 tsp Fish Sauce

2 tsp Sambal Olek

2 tsp Brown Sugar

2 tbsp Oil

1 Lime Juiced and Finely zested

GARNISH: Spring onions sliced, Coriander chopped, Red chillis finely sliced and Lime wedges

Instructions

Preheat the oven to 200℃

Season the chicken's cavity with salt and pepper, then put the bird in a large roasting tin.

Put the lemongrass, garlic, spring onions, fish sauce, Sambal Olek, brown sugar, oil, lime juice, zest into a food processor, and blitz into a paste.

Loosen the skin over the chicken breasts and spread the paste evenly over the meat beneath the skin. Rub the paste all over the chicken

Cover the roasting tin with foil tightly and roast in the oven for 45 minutes

After 45 minutes, remove the foil and baste with the juices from inside the chicken cavity.

Roast for another 40 minutes, basting halfway again, remove when the internal temperature reaches 75℃, the skin is golden brown, and rest for 10 minutes.

Serve with any remaining juices from the roasting tin poured on top, garnish with spring onions, coriander, red chillis and lime wedges.

Carve and enjoy!

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Lemongrass, Chilli & Garlic Whole Roasted Chicken

Lemongrass, Chilli & Garlic Whole Roasted Chicken

Ingredients

Instructions

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