Fragrant, flavorful, and juicy—this lemongrass roasted chicken is easy to prepare and packed with flavor. Serve it over rice and spoon the pan juices on top for a simple, satisfying meal.
Lemongrass gives roasted chicken a bright, aromatic lift while keeping the meat tender and juicy. The pan drippings are delicious over rice or roasted potatoes, and a sweet chili dipping sauce pairs nicely if you like a bit of contrast.
One tip: choose a good-quality whole chicken around 4 pounds. Larger birds can be harder to cook evenly and may dry out. The salty stuffing in this recipe helps draw out and redistribute juices, resulting in a moister bird. The combination of lemongrass and cilantro infuses the meat with fragrant flavor and fills the kitchen with an irresistible aroma.
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Lemongrass Roasted Chicken
20 minutes
1 hour 15 minutes
2 hours (or overnight)
3 hours 35 minutes (including refrigerating)
4
Jeri Mobley-Arias
Main Course
Asian, Chicken
Ingredients
- 1 4-pound whole chicken
- 1 tablespoon butter, divided
Stuffing
- 2 stalks lemongrass, outer layers removed, bottom 4 inches used
- 1/4 cup garlic cloves, peeled and smashed
- 1/2 cup cilantro, roughly chopped
- 1 teaspoon white pepper
- 1 tablespoon kosher salt
Marinade
- 2 tablespoons cilantro, chopped
- 2 tablespoons shallots, chopped
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1/2 teaspoon black pepper
- 2 teaspoons sugar
- 2 tablespoons warm water
Instructions
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Rinse the chicken and clean the cavity thoroughly. Remove any giblets if present.
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Prepare the stuffing: bruise the bottom four inches of each lemongrass stalk with the back of a knife to loosen the fibers, then slice into coins. Combine with the garlic, cilantro, white pepper, and kosher salt in a bowl.
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Stuff the chicken cavity with the lemongrass mixture, pressing it inside so it stays in place.
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Whisk together the marinade ingredients in a bowl: chopped cilantro, shallots, soy sauce, fish sauce, black pepper, sugar, and warm water.
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Place the chicken on a baking sheet or in a roasting pan. Pour the marinade over the chicken, rubbing it under the skin around the breast and thighs and coating the outside evenly.
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Refrigerate and marinate for at least 2 hours, or preferably overnight for deeper flavor.
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Preheat the oven to 375°F (190°C).
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Roast the chicken, allowing about 15 minutes per pound as a guideline. Place the chicken in the preheated oven and roast until nearly done.
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After about 30 minutes of roasting, rub 1 1/2 teaspoons of butter over the skin to encourage browning.
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Check the internal temperature at the thickest part of the thigh or breast. When it reaches 165°F (74°C) and the juices run clear, the chicken is cooked through.
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Remove the chicken from the oven and rub the remaining 1 1/2 teaspoons of butter over the skin for extra sheen and flavor.
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Let the chicken rest for about 5 minutes before carving to allow juices to redistribute.
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