Lemongrass Roasted Chicken that’s juicy, tender and beautifully fragrant with South East Asian flavours of lemongrass, chilli and lime.
Would you believe it if I told you that this is the first time I cooked a whole roast chicken in years?
It seems some of my fondest food memories – those of eating Mum’s roasted chicken with my bare little hands as a child, have found little resonance with Mr Chipconnoisseur or the kids who like their meat “off the bones please”.
Despite this, I couldn’t contain my craving for whole roasted chicken any longer so the other day I picked up an organic chicken and finally cooked it! It was juicy, tender and beautifully fragrant with South East Asian flavours of lemongrass, chilli and lime.
- 1 whole (1.8kg / 4lbs) organic chicken
- 4 stalks lemongrass, 2 trimmed and sliced, 2 sliced in half lengthways
- 1 red long chilli, seeds removed and sliced
- ½ tsp coriander seeds
- ¼ cup olive oil
- 1 tbsp fish sauce
- 2 whole limes, sliced
- Wash chicken under cold running water. Pat dry with a paper towel. Next separate the skin on the breast area by sliding your fingers gently between the skin and the breasts. Be careful not to rip the skin. Set aside.
- Place sliced lemongrass, chilli, coriander seeds in a mortar and pestle. Crush to a rough paste. Add olive oil and fish sauce. Mix well.
- Rub ¾ of the paste all over the chicken. Rub the remaining ¼ of the paste into the breasts, under the skin.
- Place remaining lemongrass and sliced lime into the chicken cavity and fold over skin flaps.
- Place chicken in the middle of a roasting tray.
- Roast chicken for about 1 hour and 15 minutes (20-25 minutes per 500g). Remove from oven and allow to rest for 5 minutes before serving.