THAI LEMONGRASS ROAST CHICKEN
This is really flavorful and juicy roast chicken. Even my husband, who is growing tired of chicken, picks the bird clean when I make this one. From Fine Cooking, #22. Marinating time included in the prep time.
Provided by jenpalombi
Categories Whole Chicken
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess marinade into the bird's cavity. Marinate in the refrigerator for at least 3 hours, preferably overnight. Bring the chicken to room temperature before cooking it.
- Heat the oven to 350°F Put the chicken, breast side down, on a rack in a roasting pan. Cook for 40 minute Turn the bird over and roast until the chicken is cooked and nicely browned, 20 to 30 minute The sugar in the marinade may cause the pan juices to burn, but this won't affect the chicken's flavor.
- About 10 minute before the chicken is done, combine the remaining 2 Tbs. lemongrass with the cilantro and vegetable oil. Using a spoon, rub the mixture on the bird, spreading it evenly; continue roasting. The chicken is done when its juices run clear. Let the chicken sit for 10 minute out of the oven before carving.
THAI GREEN CURRY ROAST CHICKEN
Try this twist on a traditional Sunday roast chicken with our Thai green curry version, with all the aromatic umami flavours of Asian cuisine
Provided by Good Food team
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 12
Steps:
- Sit the chicken in a flameproof roasting tin or shallow casserole dish and stuff the lemongrass, lime halves and ginger in the cavity. Mix half the curry paste with the oil and use your hands to smear the curry paste all over the chicken and under the skin. Can be prepared up to a day ahead and left to marinate, covered, in the fridge. Take out an hour before roasting.
- Heat oven to 200C/180C fan/gas 6. Cover the tin with foil and roast for 40 mins, then remove the foil and roast for another 30 mins until the chicken is cooked through and golden. Lift the chicken, draining the roasting juices back into the tin, and sit on a board or dish that will catch the juices. Use a pair of tongs to remove the lime, lemongrass and ginger from the cavity and place them in the tin with the remaining curry paste and brown sugar.
- Place the tin back on the heat and sizzle everything together, squashing the lime with the back of a spoon until everything is sticky. Pour in the coconut milk and bring to a simmer, stirring well, then add any resting juices and the fish sauce. Simmer again briefly, then sit the chicken back in the tin and scatter with coriander, if using, and the chilli. Bring the chicken to the table and serve with rice and greens with the curry sauce spooned over, and extra lime wedges on the side for squeezing over.
Nutrition Facts : Calories 721 calories, Fat 49 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 64 grams protein, Sodium 1.2 milligram of sodium
THAI LEMONGRASS CHICKEN
A simplistic recipe that is mild in nature , but is ready to be spiced up at the table. Easy to roast in the oven, but can also be grilled outdoors. Goes well with my recipe for (recipe #30195), which is fiery, yet very delicious!
Provided by PalatablePastime
Categories Chicken Thigh & Leg
Time 7h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a mortar or spice mill, grind garlic, peppercorns, cilantro roots and salt and set aside in a large dish or resealable plastic bag.
- Using spice mill or food processor, pulse lemongrass a few times until it is finely shredded and add to ground spices.
- Mix in lime juice, mixing well.
- Add chicken to mixture and work mixture into flesh, using your hands, and allow to marinate for 6 hours or overnight.
- Preheat oven to 400°F.
- Roast chicken in a pan with a drainage rack for 40-45 minutes or until juices run clear.
- Serve garnished with fresh cilantro sprigs, if desired.
- Pass Thai red chile sauce (nam prik dang) (can use recipe# 30195) at the table, and serve with steamed jasmine rice.
Nutrition Facts : Calories 412.9, Fat 13.4, SaturatedFat 3.4, Cholesterol 282.6, Sodium 1166.4, Carbohydrate 2.3, Fiber 0.6, Sugar 0.3, Protein 67.2
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