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Home > Recipes
Recipes from Pilgrim's Kitchen
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Roasted Lemongrass Chicken
Roasted Lemongrass Chicken
Adapted from Recipes: A Collection for the Modern Cook; Susan Spungen,
Ingredients:
1 whole chicken, about 4 pounds
2 stalks lemongrass, peeled and sliced
1 shallot, thinly sliced
2 cloves garlic, sliced
2 TBLS sugar
½ tsp red pepper flakes
1 tsp salt
1 piece ginger (2-inch), peeled and cut into small chunks
2 TBLS vegetable oil
2 TBLS Thai fish sauce
1 TBLS low-sodium soy sauce
Directions:
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.
Preheat oven to 350 F. 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.
Nutrition Information, Per Serving:
540 calories; 31 g fat; 8 g saturated fat; 2 g carbohydrate
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