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.
Lemongrass Roasted Chicken
For the Lemongrass Roasted Chicken:
- 1 (1.8kg / 4lbs) whole organic chicken
- 4 stalks lemongrass, 2 trimmed and sliced, 2 sliced in half lengthways
- 1 red long chilli seeds removed and sliced
- 1/2 tsp coriander seeds
- 1/4 cup olive oil
- 1 tbsp fish sauce
- 2 whole limes sliced
To prepare the chicken:
- 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.
To prepare the marinade:
- 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 3/4 of the paste all over the chicken. Rub the remaining 1/4 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.