Roast chicken with a Thai twist! Lemongrass chicken is a famous dish throughout much of Southeast-Asia, and my Thai roasted lemongrass chicken recipe is particularly fragrant and moist. Imbued with the flavors of both lemon and lime, you'll find this roasted chicken delicious as is, or serve it together with my sweet lime sauce for a delectable Thai treat your family and friends (including the kids!) will absolutely love!
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours, 30 minutes
- 1/2 or 1 whole roasting chicken (the marinade is enough for 1 medium-size chicken)
- 1 stalk fresh lemongrass, OR subsitute juice of 1 lemon
- 4 cloves garlic
- 1 thumb-size piece galangal OR ginger, grated or thinly sliced
- 1/2 can thick coconut milk
- 2 Tbsp. fish sauce
- 3 tsp. dark soy sauce
- optional: 1 kaffir lime leaf (use scissors to cut leaf into thin pieces, discard stem)
- lime wedges and a handful of fresh coriander as a garnish
- SAUCE INGREDIENTS (enough for 1/2 chicken; double the recipe if you're making a whole chicken):
- 1 cup water
- juice of 1/2 a lime
- 2 Tbsp. rice vinegar
- 1 thumb-size piece galangal or ginger, minced or grated
- 2 cloves garlic, minced
- 3 Tbsp. fish sauce
- 1/3 cup honey
- 1 heaping tsp. arrowroot powder or cornstarch powder, dissolved in 3 Tbsp. water
- Preheat oven to 325 degrees. Rinse and pat dry the chicken. Place lemongrass (or lemon juice), garlic, galangal or ginger, fish sauce, soy sauce, lime leaf, and coconut milk in a food processor (or blender). Process well - this is your marinade.
- Place chicken in your roasting pan, and pour marinade over top. Using your hands, smother the chicken in the marinade. Leave in the refrigerator for up to 3 hours (or at least 30 min).
- Now add about 1/2 cup water to the bottom of the roasting pan (it can mix in with any marinade that has dripped down).
- Cover and roast the chicken slowly at 325 degrees for a long period in order for it to be tender: 1 to 1.5 hours for half a chicken, or 2.5 to 3 hours for a whole chicken.
- Check the roast pan every hour to make sure there is enough moisture in the bottom (add a little more water if it is becoming dry). While you have the chicken out, use a soup ladle to scoop up the juices from the bottom of the pan and pour over the chicken. Put back in the oven.
- While chicken is roasting, make the side sauce. In a saucepan, add all sauce ingredients except arrowroot powder (or cornstarch). Bring to a boil, then lower the heat to a simmer.
- Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chili or chili sauce.
- Add the arrowroot or cornstarch powder (dissolved in water). Stir until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.)
- Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce overtop, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh coriander. Serve with plenty of Thai jasmine rice, or potatoes if you prefer, and enjoy!