Lemongrass Roasted Chicken
I chose to use organic chicken but that's my personal choice. Free range chicken is just as good an alternative if you're on a budget. Roasting times are generally 20-25 minutes per 500g, on the middle shelf.
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 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.