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Crispy Garlic Roasted Chicken (with Sweet Lemongrass-Chili Sauce)


Crispy Garlic Roasted Chicken
Copyright Darlene A. Schmidt, 04/06/10
This Crispy Garlic Roasted Chicken is easy to make, and comes with an optional Sweet Lemongrass-Chili Sauce that is great served on the side together with rice (instead of gravy & potatoes). Lots of garlic, plus a hint of chili flavor this chicken, and the roasting instructions ensure the skin comes out nicely browned and crispy-good. Makes for a gourmet-style roast that's wonderful-tasting and beautiful to serve. ENJOY!

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Yield: SERVES 3-4


  • 1 small to medium-size chicken (thawed thoroughly if frozen)
  • 1 head garlic, minced
  • 1 tsp. dried crushed chili (or fresh chili, minced finely)
  • 1-2 Tbsp. dark soy sauce, OR substitute 2-3 Tbsp. regular soy sauce
  • 2 Tbsp. coconut oil OR butter
  • salt OR garlic salt
  • 1 stalk fresh lemongrass, finely minced (OR 2+1/2 Tbsp. frozen prepared lemongrass)
  • 3/4 cup chicken stock
  • 3 cloves garlic, minced
  • 3 Tbsp. sherry (I used cooking sherry)
  • 1 Tbsp. vinegar (rice, red wine, white, or apple cider)
  • 2 Tbsp. palm OR brown sugar
  • 1 Tbsp. soy sauce
  • 2 Tbsp. fish sauce
  • 1 fresh red chili, minced, OR 1/2 tsp. dried crushed chili (+ more or less, to taste)
  • 1+1/2 tsp. cornstarch dissolved in 3 Tbsp. cool water


  1. Rinse chicken, ensuring cavity is cleared of giblets/neck. Gently lift skin to separate from the meat (just above the neck) - enough to slip your fingers underneath. Using your index finger, gently follow the surface of the breast to separate and lift the skin.
  2. Mix together the minced garlic and chili, and gently stuff this under the skin, spreading it out over the surface-area of the breast and down into the sides. Rub any extra garlic/chili over the surface of the chicken as well as inside the cavity.
  3. Drizzle soy sauce over the entire chicken, using your fingers to slather it evenly over skin. Set in the refrigerator to marinate 15-30 minutes, OR cover and marinate up to 24 hours in advance. Preheat oven to 425 degrees.
  4. Before roasting, melt the coconut oil or butter and brush all over the chicken. Then sprinkle entire surface generously with salt. Set chicken in roaster (place a rack in the bottom of your roaster if you have one). Pour a little water into the bottom of the roaster - just enough to cover the surface area. Cover and place chicken on the middle rack of your oven for 45 minutes (for a small chicken) to 1 hour (for a larger chicken).
  5. Remove cover and increase heat to 450 degrees. Continue roasting another 20-30 minutes, or until juices run clear when chicken is pierced near the bone.
  6. For Sweet Lemongrass-Chili Sauce: If using fresh lemongrass, mince it finely (a mini-chopper or pestle and mortar can be used), then place all ingredients - except cornstarch/water mixture - in a sauce pan over high heat. Boil for 3-5 minutes, or until lemongrass has softened and the vinegar has burned off.
  7. Reduce heat to medium-low and add the cornstarch-water mixture, stirring well to thicken. Reduce heat to low and taste-test it, looking for a balance between sweet and sour, spicy and salty. This sauce should taste tangy, but leaning towards the sweet side. It's also delicious with extra chili for a spicier sauce. Add more sugar if too sour for your taste, or a squeeze of lime juice or a touch more vinegar if too sweet.
  8. Let chicken sit at least 5 minutes before serving - this will help crisp up the skin. Serve as is, or accompanied with the Sweet Lemongrass-Chili Sauce. ENJOY!

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