ROAST CHICKEN WITH LEMON GRASS
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 2h20m
Yield Four servings
Number Of Ingredients 10
Steps:
- If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and chop fine. If you are using dried lemon grass, soak in warm water for 1 hour, then drain and chop fine. Place the lemon grass, garlic, shallots, chilies, sugar, salt, fish sauce and 2 tablespoons water in a blender and blend to a paste.
- Rinse the chicken well and pat dry. Carefully loosen the skin on the breast and legs, pushing your fingers between the skin and meat to form a pocket. Rub half of the lemon grass paste over the meat under the skin. Rub the remaining paste over the skin and inside the cavity. Tuck the wings underneath; tie the legs with twine. Let stand for 30 minutes.
- Preheat the oven to 425 degrees. Place the chicken on a rack in a roasting pan. Roast for 15 minutes. Reduce the oven temperature to 375 degrees and continue roasting for 1 1/4 hours, basting the chicken with the vegetable oil and the pan juices. The chicken is done when it registers 180 to 185 degrees on an instant-reading meat thermometer. Let the chicken stand for 10 minutes. Serve with white rice and nuoc cham dipping sauce (see recipe).
Nutrition Facts : @context http, Calories 855, UnsaturatedFat 39 grams, Carbohydrate 21 grams, Fat 58 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 15 grams, Sodium 1001 milligrams, Sugar 9 grams, TransFat 0 grams
ROAST CHICKEN WITH LEMONGRASS BUTTER
Putting lemon grass butter under the skin of the chicken before roasting results in beautifully tender, fragrant meat.
Provided by English_Rose
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F
- Mix the butter in a small bowl with the lemongrass paste and half the thyme. Season with salt and freshly ground black pepper.
- Ease your hand under the skin of the chicken at the neck opening and smear the herb butter under the skin. Place the garlic inside the cavity. Rub all over with the oil, season and place in a roasting tray.
- Roast the chicken in the centre of the oven for 1½ - 1¾ hours. To check that it is cooked, pierce the thickest part of the thigh with a fine skewer. If the juices are pink or show traces of blood, cook the chicken for a further 10-15 minutes, then check again. If the juices are pale golden, the chicken is cooked.
- Remove from the oven, baste and scatter with the remaining thyme leaves. Cover tightly with foil and rest for 10 minutes.
- Carve and serve with a selection of baby vegetables.
Nutrition Facts : Calories 633.3, Fat 49.8, SaturatedFat 17.7, Cholesterol 190.9, Sodium 234.1, Carbohydrate 6.1, Fiber 0.8, Sugar 0.2, Protein 39
CHICKEN ROASTED OVER LEMONS AND ONIONS
Learn how to make the ultimate roast chicken with lemons and onions. After you master our definitive roast chicken recipe, check out our step-by-step guide to carving your bird.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 13h40m
Number Of Ingredients 8
Steps:
- Add coriander, cumin, or paprika to the salt, if desired. Pat chicken dry and season the cavity and skin with 1 1/2 teaspoons salt each. Place it on a rimmed baking sheet lined with a rack. Refrigerate, uncovered, at least 12 hours and up to 24 hours.
- Sprinkle the cavity with 1/4 teaspoon pepper. Then pierce whole lemon all over with a fork; put it inside the cavity with 6 thyme sprigs. Rub butter evenly over the skin, season with another 1/4 teaspoon pepper, and tie the legs firmly with twine. On a rimmed baking sheet lined with parchment, overlap lemon and onion slices to create a base slightly larger than the chicken. Set the bird on top of this "rack," which will collect the chicken fat as it drips. Strip the leaves from remaining 3 thyme sprigs and scatter them over the chicken. Let the bird stand at room temperature for 30 minutes, which will help it cook evenly.
- Preheat the oven to 450 degrees. Roast the chicken 20 minutes, then reduce the heat to 350 degrees, rotate the sheet, and continue cooking until a thermometer registers 160 degrees, 25 to 35 minutes. (For the most accurate reading, insert it in two places: the thickest part of the breast, then the thigh, near but not touching the bone.) Let the chicken stand 10 minutes (the temperature will rise to 165 degrees) -- this allows the juices to redistribute, creating tender meat. Serve, with the roasted lemon and onion slices.
LEMONGRASS WHOLE ROASTED CHICKEN
What a great roast chicken! It also has a dipping sauce with it, delicious alone or with sauce. From Pleasures Of the Vietnamese Table by Mai Pham> time does not include 4 hours marinating
Provided by MarraMamba
Categories Whole Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Remove 2 Tbsp of lemongrass and set aside in a small bowl. Combine the remaining lemongrass, shallot, garlic, soy sauce, sugar, fish sauce, chili flakes and salt in a large bowl. Add the chicken and turn to coat, tucking some marinade underneath the skin. Pour any excess marinade into the bird cavity. Cover the chicken with plastic wrap, then marinate in the refrigerator for at least 4 hours, preferably overnight. Bring the chicken to room temperature before baking.
- Preheat the oven to 350˚F. Put the chicken, breast side down, on a rack in a roasting pan. Bake for 40 minutes. Turn the bird over and roast until the chicken is cooked and nicely browned, about 20 to 30 minutes more. About 10 minutes before the chicken is done, combine the remaining 2 Tbsp lemongrass with the cilantro and oil. Brush the mixture on the bird, then continue to roast until it is done and the juices run clear. Let the chicken rest 10 minutes before carving. Serve with Soy-Lime Dipping Sauce and fried or steamed rice. (The pan juices are delicious on the rice).
- Sauce:.
- Place the garlic, chilies and sugar in a mortar and pound into a paste. (You can also chop the garlic and chilies by hand.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.
Nutrition Facts : Calories 918.4, Fat 63.3, SaturatedFat 16.5, Cholesterol 243.8, Sodium 3349.8, Carbohydrate 23.4, Fiber 0.9, Sugar 16.6, Protein 62.2
CHICKEN ROASTED WITH LEMONGRASS AND GARLIC
Categories Chicken Garlic Marinate Roast Sauté Dinner Hot Pepper Lemongrass Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 2 servings
Number Of Ingredients 15
Steps:
- Puree the first 7 ingredients, 3 tablespoons oil, and 2 tablespoons sugar in blender. Place chicken in resealable plastic bag. Add lemongrass marinade and seal; turn to coat. Refrigerate overnight.
- Preheat oven to 450°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Remove chicken from marinade and season with salt. Add chicken, skin side down, to skillet. Cook until golden brown and crisp, about 8 minutes. Turn skin side up; transfer skillet to oven. Roast until chicken is cooked through, about 25 minutes.
- Meanwhile, heat 1 tablespoon oil in medium skillet over medium-high heat. Add onion; sauté until golden brown, about 5 minutes. Add green beans, bell pepper, soy sauce, rice vinegar, and 1 1/2 teaspoons sugar and cook until beans are tender and liquid reduces enough to coat beans, about 5 minutes. Divide between 2 plates. Top with chicken.
- *Available at Asian markets, specialty foods stores, and some supermarkets.
More about "roast chicken with lemongrass butter recipes"
LEMONGRASS ROASTED CHICKEN - WHISPER OF YUM
From whisperofyum.com
Cuisine Asian, ChickenCategory Main CourseServings 4Total Time 3 hrs 35 mins
ROASTED LEMONGRASS CHICKEN THIGHS - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (17)Total Time 2 hrsCategory Chicken And PoultryCalories 333 per serving
VIETNAMESE LEMONGRASS ROAST CHICKEN - DELIGHTFUL PLATE
From delightfulplate.com
ROAST CHICKEN WITH LEMONGRASS BUTTER | MUMMYPAGES.IE
From mummypages.ie
JUICY ROAST CHICKEN RECIPE (WITH HERB GARLIC BUTTER)
From littlesunnykitchen.com
BUTTER ROASTED CHICKEN - THE ONLY ROAST CHICKEN RECIPE …
From thekitchenmagpie.com
LEMON HERB BUTTER ROAST CHICKEN - THE ENDLESS MEAL®
From theendlessmeal.com
THOMASINA MIERS' RECIPE FOR SPATCHCOCK CHICKEN WITH LEMONGRASS …
From theguardian.com
SIMPLE ROAST CHICKEN WITH GARLIC AND LEMON - JUST A TASTE
From justataste.com
GARLIC AND LEMONGRASS ROASTED CHICKEN RECIPE
From taste.com.au
BALSAMIC CHICKEN & MASHED POTATOES WITH ROASTED BROCCOLI
From blueapron.com
VIETNAMESE RICE NOODLE SALAD WITH GRILLED CHICKEN RECIPE
From drizzleanddip.com
GRILLED BUTTERFLIED CHICKEN WITH LEMONGRASS SAUCE RECIPE - BON …
From bonappetit.com
THAI RED CURRY POT ROAST CHICKEN | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE A SIMPLE ROAST CHICKEN, ACCORDING TO A FRENCH MOM
From nytimes.com
ROAST CHICKEN WITH LEMON AND GARLIC RECIPE | BON APPéTIT
From bonappetit.com
LEMON BUTTER ROASTED CHICKEN RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
ROAST TARRAGON-COGNAC CHICKEN RECIPE - NYT COOKING
From cooking.nytimes.com
BUTTER-ROASTED CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
35 ROAST CHICKEN RECIPES THAT COME OUT PERFECT EVERY TIME
From tasteofhome.com
LEMONGRASS ROASTED CHICKEN - COOKWITHRACHZ
From cookwithrachz.com
GARLIC-BUTTER ROAST CHICKEN
From commandcooking.com
MARY BERRY'S ROAST CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
MISO AND GOCHUJANG BUTTER ROAST CHICKEN - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love