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Lemon Grass Roasted Chicken
What a wonderful combination of scents your
kitchen will provide; baking chicken, pungent sweetness and lemon-ginger! Enjoy,
 Your
Host, Brad
1/2 cup finely chopped lemon grass (3 or 4 stalks)
2 Tbl finely chopped shallots
1 Tbl finely chopped garlic
1 Tbl dried chili flakes
1 Tbl soy sauce
1 Tbl sugar
4 1/2 tsp fish sauce
1 1/2 tsp kosher salt
1 chicken (3 to 4 pounds), rinsed and patted dry
2 Tbl finely chopped cilantro
1 Tbl vegetable oil
In a cooking dish large enough to hold the chicken,
combine the shallots, garlic, chile flakes, soy sauce, sugar, fish sauce and salt and the
chopped lemon grass, reserving 2 Tbl for future use. Add the chicken, turn in the
marinade to coat. Pour excess marinade into the cavity and marinate the chicken in
the refrigerator for at least 3 hours but is better overnight. Bring the chicken to
room temperature before cooking.
 Heat the oven to 350°F. Put the
chicken, breast side down, on a rack in a roasting plan. Roast the chicken for 20
minutes per pound with the bread down. Turn it over, and roast until the chicken is
cooked and nicely browned, about another 20 minutes per pound. About 10 minutes
before the chicken is done, combine the remaining 2 Tbl lemon grass with the cilantro and
vegetable oil, and baste the chicken with this mixture. The chicken is done when its
juices run clear. Let the chicken stand for 10 minutes before carving.
Thank you to Mai Pham of Lemon Grass Restaurant and
Cafes Sacramento, CA
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would appreciate this recipe?
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