Roast Chicken With Lemon Grass Recipes

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ROAST CHICKEN WITH LEMON GRASS



Roast Chicken With Lemon Grass image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 2h20m

Yield Four servings

Number Of Ingredients 10

3 stalks fresh lemon grass or 3 tablespoons dried
6 cloves garlic, crushed
4 shallots, peeled and sliced
2 red chili peppers, seeded
1 tablespoon sugar
1/2 teaspoon salt
4 teaspoons bottled fish sauce (nuoc mam)
2 tablespoons water
1 roasting chicken, about 4 pounds
2 tablespoons vegetable oil

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



Roast Chicken With Lemongrass image

Make and share this Roast Chicken With Lemongrass recipe from Food.com.

Provided by Super Izzie

Categories     Whole Chicken

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 whole chicken
6 -8 stalks fresh lemongrass
4 garlic cloves, peeled and crushed
1 medium ginger, peeled and finely chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup water

Steps:

  • Preheat oven to 240°C Rinse the chicken and pat dry with paper towels.
  • Mix half the lemongrass stalks, garlic cloves, ginger, salt and pepper (and any other herbs you want to use) in a food processor.
  • Place the chicken in a roasting pan. Rub the lemongrass mixture well all over the chicken. Leave to sit for 30 minutes to an hour.
  • Just before roasting, stuff the rest of the lemongrass stalks into the chicken (like turkey stuffing).
  • Pour the water into the roasting pan (not over the chicken).
  • Cover the chicken and place in the oven. Lower the heat to around 200°C.
  • Slowly roast the chicken for around 1.5 - 2 hours, checking every thirty minutes or so to make sure it doesn't burn. If the pan dries out, add enough water to cover the bottom.
  • While checking on it, use a ladle to pour the juices from the bottom of the pan over the chicken. This gives it more flavour and adds to that nice crispness of the skin.
  • When cooked, remove the chicken from the pan and allow to sit for a few minutes. Serve whole or chopped.

Nutrition Facts : Calories 726.3, Fat 53, SaturatedFat 15.1, Cholesterol 243.8, Sodium 519.2, Carbohydrate 1.1, Fiber 0.1, Protein 57.5

LEMONGRASS WHOLE ROASTED CHICKEN



Lemongrass Whole Roasted Chicken image

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

4 tablespoons minced lemongrass
2 tablespoons minced shallots
2 tablespoons minced garlic
2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons fish sauce
1 tablespoon dried chili pepper flakes
1 teaspoon sea salt
1 whole chicken (about 3 lbs)
2 tablespoons minced cilantro
3 tablespoons vegetable oil
1 garlic clove
2 fresh thai bird chilies
2 1/2 tablespoons sugar
1/3 cup soy sauce
2 1/2 tablespoons fresh lime juice, with pulp
1/4 cup water

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

LEMON AND GARLIC ROAST CHICKEN



Lemon and Garlic Roast Chicken image

For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 3 to 4 servings

Number Of Ingredients 10

1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
  • Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  • Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
  • Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY



Roast Chicken with Lemon, Garlic, and Rosemary image

Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.

Provided by Magda

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

1 whole chicken
1 tablespoon salt
1 teaspoon ground black pepper
2 sprigs rosemary
3 cloves garlic, peeled
1 lemon, halved

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
  • Place the chicken on a roasting rack set inside a roasting pan.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 437.6 calories, Carbohydrate 4 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 1885.4 mg

LEMONGRASS CHICKEN



Lemongrass Chicken image

It took combining a couple different recipes to get just the perfect one for us! This is a family favorite in our house. Enjoy. Serve over white rice.

Provided by Mrs. Ching

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 13

1 ½ pounds chicken thighs, cut into thin strips
3 tablespoons fish sauce, or more to taste
1 ½ tablespoons honey
2 tablespoons vegetable oil
1 ½ red bell peppers, cut into strips
¼ cup chopped lemongrass
¼ cup grated fresh ginger root
4 cloves garlic, chopped
⅓ cup chopped green onions
¼ cup chicken broth
1 tablespoon white sugar
½ teaspoon red pepper flakes, or more to taste
salt and ground black pepper to taste

Steps:

  • Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
  • Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
  • Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 16.7 g, Cholesterol 96.1 mg, Fat 23.9 g, Fiber 1.4 g, Protein 28.2 g, SaturatedFat 5.8 g, Sodium 1018.3 mg, Sugar 12.2 g

CHICKEN ROASTED WITH LEMONGRASS AND GARLIC



Chicken Roasted with Lemongrass and Garlic image

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

4 6-inch-long pieces lemongrass, cut crosswise into 1/2-inch pieces
10 garlic cloves
5 shallots, quartered
4 serrano chilies, cut into 1/2-inch pieces
1/2 cup water
2 teaspoons salt
1 1/2 teaspoons fish sauce (nam pla)*
6 tablespoons olive oil
2 tablespoons plus 1 1/2 teaspoons sugar
1 2 1/2-pound chicken, cut in half, backbone removed
1/2 onion, sliced
5 ounces Chinese long beans, or regular green beans, cut into 2-inch pieces
1/2 red bell pepper, diced
2 tablespoons soy sauce
1 1/2 tablespoons seasoned rice vinegar

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.

CHEF HUY'S CHICKEN WITH LEMON GRASS



Chef Huy's Chicken With Lemon Grass image

Provided by Nancy Harmon Jenkins

Categories     dinner, one pot, appetizer, main course

Time 30m

Yield serve 4, 6 or 8 people

Number Of Ingredients 10

3 chicken legs (including thighs)
2 stalks lemon grass
2 tablespoons peanut oil
1/2 cup chicken broth
1 tablespoon sugar
1 tablespoon nuoc mam
1/4 teaspoon ground black pepper
1 tablespoon thick soy sauce
1 tablespoon honey
1 teaspoon sesame oil

Steps:

  • Skin and bone chicken legs and cut meat into bite-size pieces.
  • Remove rough outer husk from lemon grass and chop until very fine.
  • Heat oil in wok and add chicken. Saute quickly over high heat just to brown. Add broth, sugar, nuoc mam, pepper and soy sauce and continue cooking over high heat until broth has almost evaporated.
  • Add honey and mix well. Turn chicken pieces in honey, then add lemon grass and mix very well. Continue to cook, stirring continuously for 30 seconds longer.
  • Just before serving, remove pan from heat and add sesame oil. Mix well and turn onto serving platter.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 32 grams, Carbohydrate 12 grams, Fat 49 grams, Fiber 0 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 834 milligrams, Sugar 8 grams, TransFat 0 grams

LEMON-ROASTED CHICKEN



Lemon-Roasted Chicken image

This lemon-roasted chicken is perfect for spring gatherings. It's light and pairs well with a variety of sides. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 12

1 broiler/fryer chicken (3 to 4 pounds)
2 celery ribs, cut into 1-inch pieces
1 medium onion, chopped
1 medium apple, sliced
1 tablespoon olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons sea salt
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1-1/2 teaspoons paprika
1 garlic clove, minced
1 teaspoon pepper
1 medium lemon, sliced

Steps:

  • Fill chicken cavity with celery, onion and apple. Tuck wings under chicken; tie drumsticks together. Place in a 6-qt. slow cooker, breast side up. Rub chicken with oil; rub with rosemary, salt, thyme, paprika, garlic and pepper. Top with lemon., Cook, covered, on low until a thermometer inserted in thickest part of thigh reads at least 170°-175°, 4-5 hours. Remove chicken from slow cooker; tent with foil. Discard vegetables and apple. Let chicken stand 15 minutes before carving.

Nutrition Facts : Calories 318 calories, Fat 19g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 730mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

ROASTED LEMONGRASS CHICKEN



Roasted Lemongrass Chicken image

Categories     Chicken     Marinate     Roast     Dinner     Lemongrass     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

1/4 cup plus 1 tablespoon canola oil or vegetable oil
5 tablespoons fish sauce (such as nuoc nam or nam pla),* divided
2 tablespoons sugar, divided
2 tablespoons chopped shallot
2 tablespoons oyster sauce*
2 fresh lemongrass stalks,** tough outer leaves removed, 4 inches of thick end finely chopped
1 teaspoon chili-garlic sauce*
1 garlic clove, chopped
1/2 teaspoon ground black pepper
1 3-pound chicken, quartered
1/2 cup water
1 tablespoon fresh lime juice

Steps:

  • Preheat oven to 350°F.
  • Whisk 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients in large bowl. Add chicken; turn to coat. Marinate at room temperature 1 hour.
  • Heat remaining 1 tablespoon oil in 12-inch ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet (reserve marinade in bowl). Cook 4 minutes. Turn chicken, add reserved marinade to skillet, and transfer to oven. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 25 minutes. Transfer chicken to plate.
  • Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to skillet. Bring to boil. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher. Serve chicken with pan juices.
  • *Available in the Asian foods section of many supermarkets and at Asian markets.
  • **Available in the produce section of many supermarkets and at Asian markets.

CHICKEN WITH LEMON GRASS



Chicken with Lemon Grass image

Braised Breast of Chicken with Lemon Grass and Star Anise, Stir Fried Vegetables and Tilda Basmati Rice infused with Fresh Lime, Coriander and Ginger http://www.tilda.com/foodservice/recipes

Provided by tilda2013

Time 1h10m

Yield Serves 10

Number Of Ingredients 0

Steps:

  • Boil the chicken stock with the lemon grass, chopped ginger, garlic and chilli for 20 minutes. Once infused strain the liquid, retaining only the stock and discarding any solids.
  • Poach the chicken in this broth with the star anise until chicken is cooked through.
  • Once cooked, remove the chicken from the broth and keep warm whilst reducing the stock by half. Season with a dash of lime juice.
  • Meanwhile prepare and cook the Tilda Basmati rice. For best results, soak the rice for 30 minutes before cooking. After soaking, bring a pan of water (one measure rice: two measures water) to boil and stir in the rice. Return to boil, cover and simmer for 10 minutes. Once cooked add the lime juice, lime zest and fresh chopped coriander and cover with cling film. Allow to infuse until ready to serve.
  • Stir fry the vegetables and season with a dash of soy sauce and a little grated ginger.
  • To serve, place the chicken on top of the stir fried vegetables, alongside the infused Tilda Basmati rice. Finally, spoon a little stock over the dish and serve.

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2017-11-04 Instructions. In the bowl of a food processor, add 3 tablespoons (45ml) oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
From thewoksoflife.com


LEMONGRASS ROAST CHICKEN - STONED SOUP
2021-05-09 This recipe utilizes aromatics such as lemongrass, onion, green onions, and garlic stuffed inside the cavity of a whole chicken. The chicken also has butter stuffed underneath the skin of the breast and is rubbed down with oyster sauce. The last 30 minutes of roasting, the chicken is basted with the pan juices.
From stonedsoup.net


HONEY LEMONGRASS BAKED CHICKEN - RASA MALAYSIA
2021-04-04 Set aside to marinate for at least 30 minutes, or best for a few hours. Pre-heat the oven to 375°F (190°C). Line the chicken on a tray lined with baking sheet and bake for 30-40 minutes in the middle of the oven, or until the surface turn golden brown, slightly charred, and the inside is cooked through.
From rasamalaysia.com


THE 30 BEST ROAST CHICKEN RECIPES OUT THERE - MSN.COM
2022-06-12 This easy one-pan meal consists of chicken marinated in a warm, garlicky rub, stuffed with a lemon and garlic butter, then baked in a …
From msn.com


LEMONGRASS ROASTED CHICKEN - WHOLESOME COOK
2012-07-06 Place sliced lemongrass, chilli, coriander seeds in a mortar and pestle. Crush to a rough paste. Add olive oil and fish sauce. Mix well. Rub 3/4 of the paste all over the chicken. Rub the remaining 1/4 of the paste into the breasts, under the skin. Place remaining lemongrass and sliced lime into the chicken cavity and fold over skin flaps.
From wholesome-cook.com


WHOLE ROAST CHICKEN (LEMON GARLIC ROASTED CHICKEN)
2020-09-01 Instructions. Preheat oven to 425 degrees. Place the chicken on a cutting board, remove giblets, and pat dry with paper towels. Season the entire chicken (inside and out)with salt and sprinkle with pepper, to taste. Place the chicken in an oven-safe skillet, preferably cast iron.
From easychickenrecipes.com


BEST GARLIC ROAST CHICKEN RECIPE - HOW TO MAKE LEMONGRASS
2021-09-07 Add chicken, breast side up, and roast 10 minutes. Reduce heat to 400º and roast, basting twice, until juices run clear and a meat thermometer …
From delish.com


ENGAGEMENT ROAST CHICKEN INA GARTEN - THERESCIPES.INFO
Ina Garten Roast Chicken Recipe: One Is Named Engagement Chicken best www.wideopeneats.com. Season the inside of the chicken with salt and pepper and fill the body of the chicken with lemon, garlic, and thyme. Brush melted butter on the outside of the chicken and place the bird on the vegetables. Mix the vegetables with olive oil and sprinkle liberally …
From therecipes.info


MAMA'S FAVORITE: THAI LEMONGRASS ROASTED CHICKEN RECIPE
Preheat the oven to 220°C. Blend lemongrass, coriander root, garlic, black peppercorn, kaffir lime, 2 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp vegetable oil, 2 tbsp milk and 1 tbsp palm sugar. Set aside. Lightly score the skin of the chicken, then marinate with the lemongrass paste for at least 1 hour or, for best results, overnight.
From asianfoodnetwork.com


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