Looking for that perfect roast for simple family dinners or special occasions? This Lemongrass Roasted Chicken would make an impressive centerpiece for all of your festivities! Brined in buttermilk and spices, and then roasted to golden perfection, it’s moist, tender, and flavorful to the bone! It is perfect with dinner rolls and a crunchy salad, or hot steamed rice with veggies.
This roasted chicken makes a fancy meal for company yet it’s simple enough to make for everyday family dinners. It’s so easy, the hardest part of the recipe is waiting for the chicken to marinate!
It does take a few hours to put together, but I promise it’s worth your time. Golden and crisp on the outside, juicy and flavorful on the inside, it is everything you’d want in a roasted chicken!
Ingredients
- Lemongrass, also called citronella, is a tall and stalky plant. It has a fresh, lemony aroma and a citrusy flavor. The stalk of the lemongrass or locally known as tanglad, is commonly used in Asian cuisines to add bright, zesty tasty.
- Buttermilk– fermented dairy milk traditionally left behind after churning butter. However, modern buttermilk nowadays is cultured. If buttermilk is not available, you can use homemade by mixing 1 cup of milk and 1 tablespoon lemon juice or vinegar. Allow mixture to rest and curdle then stir and use in the recipe as directed.
- Spices – lemongrass, ginger, and garlic are processed in a blender and massaged on the chicken to infuse flavor. If you don’t have a food processor or blender, you can use a mortar and pestle or mince all the ingredients finely with a knife.
- Seasonings – fish sauce and brown sugar are added for a delicious balance of sweet and savory flavor.
Cooking tips
- Use a tall and narrow pan so the chicken is covered in the marinade. If it’s not completely covered, flip halfway through the marination to uniformly infuse with flavor.
- If the chicken is browning too fast in the oven before it’s fully cooked, loosely tent with foil.
- After roasting, remove it from the oven and let it rest for about 10-15 minutes. This allows the juices and moisture to redistribute within the meat instead of seeping out onto the cutting board.
How to serve
Serve lemongrass roasted chicken either whole or carved. It makes a hearty and tasty lunch or dinner meal with mashed potatoes or steamed rice and vegetables such as kamote tops salad or chop suey.
Storing leftovers
- Place leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
- To reheat, transfer chicken to an oven-proof dish and add a few tablespoons of water or broth. Cover tightly with foil and heat in a 350 F oven to an internal temperature of 165 F. Alternatively, warm in the microwave at 2 to 3-minute intervals or until heated through.
Ingredients
- 1 (about 4 to 5 pounds) whole chicken
- 2 stalks lemongrass
- 1 head garlic, peeled and pounded
- 1 thumb-size ginger, peeled and crushed
- 2 stalks lemongrass
- 1 quart buttermilk
- 1/2 cup fish sauce
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Rinse the chicken well and remove any gizzards or innards in the cavity, if any. Drain well and pat dry.
- Peel the outer layer of the lemongrass stalks until you reach the pale central core. Cut into 3 to 4-inch lengths and with the back of the knife, lightly pound each piece.
- In a food processor or blender, process lemongrass, garlic, and ginger for about 1 to 2 minutes or until resembling a coarse paste. Massage mixture on chicken, including the cavity.
- In a large container, combine buttermilk, fish sauce, sugar, salt, and pepper. Add chicken.
- Marinate in the refrigerator for at least 4 hours or overnight for best results. Turn chicken every few hours to evenly infuse with flavor.
- Drain chicken from the marinade and scrape off any stray herbs. Pat dry.
- Arrange breast-side up on a roasting pan. Bake in a 450 F oven for about 1 1/2 to 2 hours or until skin is golden and crisp and thermometer inserted in the thickest part reads 165 F.
- Remove from oven and let rest for about 7 to 10 minutes before slicing. Serve hot.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Singh says
Good
Hannah Chan says
My husband and daughter loved it especially the taste of ginger in it. The smell of the fish sauce was too overpowering though. I used Thai brand Tiparos. But still I’m happy with the result. Thank you for sharing Lalaine.
Kelsey says
I just made this tonight, and this buttermilk marinade is my new favorite way to roast chicken. It was so rich and flavorful, and a beautiful rotisserie brown. (I used celery, more lemongrass, garlic chive, potato, and onion for pan vegetables)
Lalaine Manalo says
Thanks for the feedback. Glad you enjoyed it!
Jeffrey B. Obrador says
I enjoy cooking and always excited for every new recipe.
Lalaine Manalo says
Happy cooking!
Ella T. says
Just wanted to clarify about the ingredients. I see that there are 2 lines indicating 2 stalks of lemongrass. Does this mean a total of 4 stalks needs to be put in the food processor? Or is there another use of the 2 stalks for something else? Thank you!
Lalaine Manalo says
Only two stalks needed 🙂
Rizza says
Can I use the marinate tomake a sauce?
Lalaine Manalo says
I wouldn’t recommend it for food safety. The chicken has been sitting in the marinade overnight, I would recommend doing a fresh batch if you want to make a sauce.