4.8 from 15 votes
Lemongrass Roasted Chicken
This Lemongrass Roasted Chicken would make an impressive centerpiece for all of your festivities! Brined in buttermilk and spices, and then roasted to golden perfection, it's moist, tender, and flavorful to the bone!
Prep Time
10 mins
Cook Time
4 d 16 hrs
Total Time
2 hrs 10 mins
Servings: 4 Servings
Calories: 475 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 1 (about 4 to 5 pounds) whole chicken
- 2 stalks lemongrass
- 1 head garlic, peeled and pounded
- 1 thumb-size ginger, peeled and crushed
- 2 talks lemongrass
- 1 quart buttermilk
- ½ cup fish sauce
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Rinse the chicken well and remove any gizzards or innards in the cavity, if any. Drain well and pat dry.
- Peel the outer layer of the lemongrass stalks until you reach the pale central core. Cut into 3 to 4-inch lengths and with the back of the knife, lightly pound each piece.
- In a food processor or blender, process lemongrass, garlic, and ginger for about 1 to 2 minutes or until resembling a coarse paste. Massage mixture on chicken, including the cavity.
- In a large container, combine buttermilk, fish sauce, sugar, salt, and pepper.
- Add chicken. Marinate in the refrigerator for at least 4 hours or overnight for best results. Turn chicken every few hours to evenly infuse with flavor.
- Drain chicken from the marinade and scrape off any stray herbs. Pat dry.
- Arrange breast-side up on a roasting pan. Bake in a 450 F oven for about 1 ½ to 2 hours or until skin is golden and crisp and thermometer inserted in the thickest part reads 165 F.
- Remove from oven and let rest for about 7 to 10 minutes before slicing. Serve hot.
Cup of Yum
Notes
- Use a tall and narrow pan so the chicken is covered in the marinade. If it's not completely covered, flip halfway through the marination to uniformly infuse with flavor.
- If the chicken is browning too fast in the oven before it's fully cooked, loosely tent with foil.
- After roasting, remove it from the oven and let it rest for about 10-15 minutes. This allows the juices and moisture to redistribute within the meat instead of seeping out onto the cutting board.
Nutrition Information
Calories
475kcal
(24%)
Carbohydrates
13g
(4%)
Protein
38g
(76%)
Fat
29g
(45%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
144mg
(48%)
Sodium
3592mg
(150%)
Potassium
586mg
(17%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
299IU
(6%)
Vitamin C
6mg
(7%)
Calcium
78mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 475
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 13g | 4% |
| Protein | 38g | 76% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 3592mg | 150% |
| Potassium | 586mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.