by Zars Kitchen Admin

Why not pimp up your weekend roast??? The flavours in this chicken are next level!!  20 mins to prep ONLY… so simple because the marinade is just whizzed together in the food processor then rubbed all over the chicken then the oven does all the work for you!

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

Hope you try this one guys! 


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 chicken whole, free-range
  • Sea salt and black pepper
  • 6 lemongrass stalks chopped fine
  • 8 garlic cloves
  • 10 spring onions chopped into small rounds
  • 6 tsp fish sauce
  • 2 tsp chilli sauce
  • 2 tsp palm sugar or brown sugar
  • 2 tbsp oil
  • 1 lime, juiced and finely zested
  • GARNISH: Spring onions sliced, coriander chopped , red chillis finely sliced and lime wedges


1. Pre-heat the oven to 200℃ 
2. Season the chickens cavity with salt and pepper then put the bird in a large roasting tin
3. Put the lemongrass, garlic, spring onions, fish sauce, chilli sauce, brown sugar, oil, lime juice and zest into a food processor and blitz into a paste
4. 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
5. Place the chicken onto a rack over a roasting tin, pour 250ml of water into the tin then cover with foil tightly and roast in the oven for 45 minutes
6. After 45 minutes, remove the foil and baste with the juices from the bottom of the tin
7. Roast for another 30 minutes or until done, basting again half way and remove when the internal temperature reaches 75℃  and the skin is golden brown, rest for 10 minutes
8. Serve with any remaining juices form the roasting tin poured on top, garnish with spring onions, coriander, red chillis and lime wedges
9. Carve and enjoy!

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