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.
Servings: 4
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.
- 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.
- 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.
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