“I love roast chickens, but this one is especially flavourful with the addition of lemongrass!”
READY IN:
2hrs 45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 240°C Rinse the chicken and pat dry with paper towels.
  2. Mix half the lemongrass stalks, garlic cloves, ginger, salt and pepper (and any other herbs you want to use) in a food processor.
  3. Place the chicken in a roasting pan. Rub the lemongrass mixture well all over the chicken. Leave to sit for 30 minutes to an hour.
  4. Just before roasting, stuff the rest of the lemongrass stalks into the chicken (like turkey stuffing).
  5. Pour the water into the roasting pan (not over the chicken).
  6. Cover the chicken and place in the oven. Lower the heat to around 200°C.
  7. Slowly roast the chicken for around 1.5 – 2 hours, checking every thirty minutes or so to make sure it doesn’t burn. If the pan dries out, add enough water to cover the bottom.
  8. While checking on it, use a ladle to pour the juices from the bottom of the pan over the chicken. This gives it more flavour and adds to that nice crispness of the skin.
  9. When cooked, remove the chicken from the pan and allow to sit for a few minutes. Serve whole or chopped.

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