Best 2 Roasted Lemongrass Chicken Recipes

**Roasted Lemongrass Chicken: A Journey Through Southeast Asian Flavors**

Prepare to embark on a culinary adventure with our roasted lemongrass chicken recipe, where the vibrant flavors of Southeast Asia take center stage. Experience the aromatic union of lemongrass, ginger, and garlic, perfectly balancing the tender chicken in a symphony of sweet, tangy, and savory notes. This enticing dish is a fusion of traditional Southeast Asian cooking techniques and modern culinary flair, resulting in a masterpiece that will tantalize your taste buds. Our article not only features the classic roasted lemongrass chicken recipe but also offers a delightful array of variations to suit diverse preferences. From the zesty zing of the Vietnamese-inspired chicken to the rich, creamy indulgence of the Thai coconut chicken, each recipe promises a unique escapade into the culinary heritage of Southeast Asia.

Let's cook with our recipes!

CHICKEN ROASTED WITH LEMONGRASS AND GARLIC

Chicken Roasted with Lemongrass and Garlic image

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

Ingredients

4 6-inch-long pieces lemongrass, cut crosswise into 1/2-inch pieces
10 garlic cloves
5 shallots, quartered
4 serrano chilies, cut into 1/2-inch pieces
1/2 cup water
2 teaspoons salt
1 1/2 teaspoons fish sauce (nam pla)*
6 tablespoons olive oil
2 tablespoons plus 1 1/2 teaspoons sugar
1 2 1/2-pound chicken, cut in half, backbone removed
1/2 onion, sliced
5 ounces Chinese long beans, or regular green beans, cut into 2-inch pieces
1/2 red bell pepper, diced
2 tablespoons soy sauce
1 1/2 tablespoons seasoned rice vinegar

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.

ROASTED LEMONGRASS CHICKEN

Roasted Lemongrass Chicken image

Categories Chicken Marinate Roast Dinner Lemongrass Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup plus 1 tablespoon canola oil or vegetable oil
5 tablespoons fish sauce (such as nuoc nam or nam pla),* divided
2 tablespoons sugar, divided
2 tablespoons chopped shallot
2 tablespoons oyster sauce*
2 fresh lemongrass stalks,** tough outer leaves removed, 4 inches of thick end finely chopped
1 teaspoon chili-garlic sauce*
1 garlic clove, chopped
1/2 teaspoon ground black pepper
1 3-pound chicken, quartered
1/2 cup water
1 tablespoon fresh lime juice

Steps:

Preheat oven to 350°F.
Whisk 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients in large bowl. Add chicken; turn to coat. Marinate at room temperature 1 hour.
Heat remaining 1 tablespoon oil in 12-inch ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet (reserve marinade in bowl). Cook 4 minutes. Turn chicken, add reserved marinade to skillet, and transfer to oven. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 25 minutes. Transfer chicken to plate.
Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to skillet. Bring to boil. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher. Serve chicken with pan juices.
*Available in the Asian foods section of many supermarkets and at Asian markets.
**Available in the produce section of many supermarkets and at Asian markets.

Tips:

Choose the Right Lemongrass: Select fresh lemongrass stalks that are firm and have a vibrant green color.
Properly Prepare Lemongrass: Remove the tough outer layers of lemongrass and use only the tender inner core.
Marinate the Chicken: Marinating the chicken in a mixture of lemongrass, garlic, ginger, and other spices infuses flavor and keeps it moist during roasting.
Roast at High Temperature: Roast the chicken at a high temperature (400°F/200°C) to achieve crispy skin and tender meat.
Monitor Cooking Time: Cooking time may vary depending on the size of the chicken. Use a meat thermometer to ensure that the internal temperature reaches 165°F (74°C) before removing from the oven.
Garnish and Serve: Garnish the roasted chicken with fresh herbs and lemongrass slices for an appealing presentation.

Conclusion:

Roasted Lemongrass Chicken is a delightful dish that combines the aromatic flavors of lemongrass, garlic, and ginger with tender and juicy chicken. By following the tips and instructions provided in this recipe, you can create a flavorful and impressive dish that is perfect for any occasion. The combination of crispy skin, succulent meat, and fragrant lemongrass makes this roasted chicken a culinary delight that is sure to tantalize your taste buds. Enjoy it as a main course accompanied by your favorite sides, such as roasted vegetables, fragrant rice, or a refreshing salad.