Lemongrass Roasted Chicken

4.67 from 3 votes

Lemongrass Roasted Chicken

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!

Prep Time10

Cook Time4 16

Total Time2 10

Course: Main Entree

Cuisine: Asian

Servings: Servings

Calories: 475kcal

Author: Lalaine Manalo

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
½ cup fish sauce
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon pepper

US Customary - Metric

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 ½ 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

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.

Nutrition