Homemade Lemongrass Roasted Chicken is one of our classic favorite. I am so excited to share with you my recipe.
The best ever, it is juicy ,so tender and ever delicious, Lemongrass Roast Chicken that you’ll ever have.
This recipe is a keeper when roasting a whole chicken. Using my best ever, no fail (for me) kitchen essential Enamel Dutch oven pan. Although you can use any roasting pan that is available to you, but I just find this pan easy and ideal for me.
Whenever I see Whole Roasting Chicken on sale, I always get a bag of 3 or 4, I just keep it in the freezer. You can make different variety aside from Roasting the whole chicken. (but this Lemongrass Roast Chicken is a keeper for me).
Different ways to cook whole chicken:
Slow cook it, Braise it, Cook it in an Instant pot, Simmer it into a soup or simply cut the whole chicken into pieces and cook it.
Lemongrass Roast Chicken, I got this idea when I was craving for “Lechon”. For those of you who are not familiar with Lechon, it is a Spanish word for Roasted Piglet and a pork dish in several regions of the world.
Where I grew up in the Philippines, Lechon is our traditional dish.
It is almost a fixed part and menu centerpiece of any Filipino celebration. In the Visayan region, it is stuffed with herbs and bay leaves, peppercorns, salt, pepper and distinctively lemongrass and other spices.
I love Lemongrass, I hope you do too. 😊 It’s an herb with aromatic lemony scent, lends a citrus like aroma and zing to some Asian dishes. To get the most flavor out of lemongrass, is to pound the stalk using a meat mallet or crushing it with a pestle until it is bruised.
What does Lemongrass taste like?
It tastes like a mix of lemon and mint but it has a delicate tang along with a hint of ginger and the flavor is quite light it is not overpowering. It is also fibrous and stringy, so make sure to set it aside when eating.
So, Chicken and lemongrass ??? – nothing could be more savoury than this, since lemongrass is a great flavoring agent for chicken.
Here’s some info that you need to know before prepping your whole chicken:
- Chicken needs to be pat dry using paper towel.
If its frozen make sure to thaw it inside the refrigerator at least 24 hours or more depending on the size of your chicken and make it a point that it is inside a pan to avoid drippings or spills.
- Season the cavity with salt and pepper, I mean a lot. Before you stuff the lemongrass, garlic and onion into the cavity.
- Tie your lemongrass into a knot, but first remove the tip and the root end and peel away the stalks fibrous outer layers, then smash and bruise the stalk until its pliable using meat mallet or the back of your kitchen knife. Finally tie the stalk into a knot then put it inside the chicken cavity.
- Mix softened butter and minced garlic and lemongrass then (using your hands) spread the mixture liberally over the entire skin and under the skin (careful not to tear the skin)this adds extra flavor and keeps the chicken moist and juicy.
- Cut your onions into rings, lay it in the bottom of your pan and put your chicken on top. The drippings of these caramelized onions are perfect gravy to your chicken.
Super easy!!!
Then it is ready to roast. The aroma inside your house when roasting the chicken is to die for. You knew by just the smell of it that something delicious is coming and you cannot wait to dig in.
When do you know that your chicken is cooked?
The internal temperature must reach 165 degrees, and the juices are running clear. Sticking your meat thermometerr deep into the breast, try not to hit the bone. I would recommend buying a meat thermometer, whether it is instant read or not. It is to ensure that your cooked meats and poultry reach a safe internal temperature and food safety.
After I roast a chicken, and of course eating it. I always make sure that the chicken bones do not go to waste.
It goes straight to my Crock pot so that I can make broth out of it. Store the bones in a ziplock bag and place it in the freezer if you still don’t need it.
See, that is why I love to roast whole chicken, because I can make so many things out of it. Soup from the bone broth, chicken sandwich and chicken topping for my salad (if there is a leftover) sometimes.
What to serve with LEMONGRASS ROASTED CHICKEN
Lemongrass Roasted Chicken
Equipment
- Enamel Dutch Oven or Roasting Pan
Ingredients
- 1 4 to 5 lbs Whole Chicken
- 1 stalk Lemongrass
- 5 cloves Garlic 2 cloves minced for the butter mixture
- 2 medium size Onions
- 1/4 cup softened butter
- 1 1/2 tbsp salt depending on the size of your chicken
- 1 1/2 tsp pepper
Instructions
- Pre Heat oven to 400 degrees F (204 C)
- Pat your chicken dry, using paper towel. Season the cavity well with salt and pepper (reserve some for the butter mixture
- Cut your lemongrass lengthwise, and take a small slice to mince. Reserve the remaining lemongrass for stuffing.
- Mince 2 cloves of garlic and add it to a bowl of your softened butter, together with the minced lemongrass. Add 1/2 teaspoon of pepper and 1/2 tablespoon of salt. Mix all together then spread evenly on your chicken. Rub it using your hands.
- Pound the remaining lemongrass (to get the most flavor out) until it is bruised and it is easier to tie it into a knot. Then insert the tied lemongrass into the seasoned chicken cavity.
- Cut half of 1 onion into quarters or whatever you prefer, and put it inside the chicken cavity, add the remaining garlic (smashed your garlic).
- Place the remaining onions (cut into rings) and layer it into the pan, then put the chicken on top of the onions
- Adjust your oven temperature to 475 degrees F (246 degrees C) and roast your chicken for 15 minutes, uncovered. Then turn the heat down and let it roast to 350 degrees F (190 degrees C) for an hour or more, depending on the size of your chicken until the internal temperature reaches to 165 degrees. Make sure when you insert your meat thermometer that it does not touch the chicken bone, when taking the chicken temperature, and the juices are running clear.
- Let your roast chicken rest for 10-15 minutes. Tent it with foil, to keep it warm, before carving it. This makes the moisture in your chicken re-absorb all the juices and keeping it tender and juicy.
Notes
- The caramelized onions from the bottom of the pan makes a good gravy for your Roasted Chicken.
- Feel free to use a lot of onions to place at the bottom of the pan (like a normally do, but I was running low on onions when I made this recipe).
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Enjoy your meal! Thank you for stopping by 🙂
