Roasted Lemongrass Chicken

National Chicken Council
  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 90 mins


1whole chicken, about 4 pounds
2stalks lemongrass, peeled and sliced
1-- shallot, thinly sliced
2cloves garlic, sliced
2tablespoons sugar
1/2teaspoon red pepper flakes
1teaspoon salt
1piece ginger (2-inch), peeled and cut into small chunks
2tablespoons vegetable oil
2tablespoons Thai fish sauce
1tablespoon low-sodium soy sauce


  1. In food processor, combine lemongrass, shallot, garlic, sugar, red pepper flakes, salt, ginger, vegetable oil, Thai fish sauce and soy sauce. Process well, about 2 minutes. Place chicken in zipper-top plastic bag and pour marinade over, making sure it is well-coated. Refrigerate chicken for at least 8 hours or overnight.
  2. Preheat oven to 350F. Remove chicken from bag, reserving marinade. Place chicken in roasting pan and place in oven. Roast for about 1 hour 30 minutes, basting two or three times with reserved marinade, until chicken is golden brown. Chicken is done when thermometer inserted into thickest part of the thigh registers 180 F. Let chicken rest for 10 minutes before serving.

Adapted from Recipes: A Collection for the Modern Cook; Susan Spungen, Harper Collins, 2005.

Nutritional Info *per serving

  • Calories 130
  • Glycemic Load 4.28
  • Fat 8g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 2g
  • Cholesterol 20mg
  • Sodium 1440mg
  • Potassium 135mg
  • Carbohydrate 9g
  • Fiber 0g
  • Sugars 7g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 2%
  • Calcium 2%
  • Iron 4%