Lemongrass Roast Chicken

Lemongrass Roast Chicken

Lemongrass Roast Chicken

Lemongrass is commonly used in Laotian cuisine. It is very aromatic and flavors whatever you introduce it to. This recipe utilizes aromatics such as lemongrass, onion, green onions, and garlic stuffed inside the cavity of a whole chicken. The chicken also has butter stuffed underneath the skin of the breast and is rubbed down with oyster sauce. The last 30 minutes of roasting, the chicken is basted with the pan juices.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Marinating Time1 day
Course: Main Course
Cuisine: Laotian
Keyword: Chicken, Laotian, main course, Southeast Asian
Servings: 4
Author: Alex Gorgos

Ingredients

  • 4 lb whole chicken
  • 2 whole lemongrass cut into 3 pieces
  • 1/2 small onion
  • 2 green onion
  • 3 garlic cloves
  • 1/2 cup oyster sauce
  • 4 tbsp butter
  • salt and pepper

Instructions

  • Pat dry the whole chicken; inside and out. Stuff the cavity with the lemongrass, green onions, onion, and garlic. Place 4 tbsp of butter under the skin of the chicken breast.
    Laotian, main course, chicken
  • Season with salt and pepper. Rub the entire outside of the chicken with oyster sauce. Wrap in foil and placd in the refrigerator for 24 hours.
    Laotian, main course, chicken
  • Preheat the oven to 350 degrees. Roast the chicken for 1 hour. Then baste the chicken with the juices every 10 minutes for the next 30 minutes.
    Laotian, main course, chicken
Laotian, main course, chicken
Let the chicken rest for 15 minutes before carving.