Lemongrass Roasted Chicken

A last minute basting with lemon grass and a cilantro paste gives this dish a zesty aroma and flavour.

Prep Time: 3 hours
Cook Time: 1 hours 30 minutes
Total Time: 4 hours 30 minutes
4 servings


  • 1/2 cup finely chopped lemongrass (3 or 4 fresh stalks)
  • 2 tbsp. finely chopped shallots
  • 1 tbsp. minced garlic
  • 1 tbsp. dried chile flakes
  • 1 tbsp. soy sauce
  • 1 tbsp. sugar
  • 4 1/2 tsp. fish sauce
  • 1 1/2 tsp. sea salt
  • 1 chicken (2 to 4 lbs)
  • 2 tbsp. finely chopped cilantro
  • 1 tbsp. vegetable oil


In a large glass bowl combine all but 2 tbsp. of the lemon grass with shallots, garlic, chile flakes, soy sauce, sugar, fish sauce, and salt. Add the chicken, turn it to coat it in the marinade, and put some marinade beneath the skin. Pour any excess marinade into the cavity.

Marinate at least 4 hours, preferably overnight. Bring to room temperature before cooking.

Preheat oven to 350°F. Put the chicken, breast side down, on a rack in a roasting pan. Roast the chicken for 40 minutes. Turn it over and roast until nicely browned, 20 to 30 minutes.

About ten minutes before the chicken is done, combine the remaining 2 tbsp lemon grass sith the cilantro and vegetable oil, and baste the chicken with the mixture. The chicken is done when the juices run clear. Let stand for 10 minutes before carving.

Baste again before serving.