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 time
- 10 min
- Cook time
- 112 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Rinse the chicken well and remove any gizzards or innards in the cavity, if any. Drain well and pat dry.
- 2
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.
- 3
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.
- 4
In a large container, combine buttermilk, fish sauce, sugar, salt, and pepper.
- 5
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.
- 6
Drain chicken from the marinade and scrape off any stray herbs. Pat dry.
- 7
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.
- 8
Remove from oven and let rest for about 7 to 10 minutes before slicing. Serve hot.