Ingredients checklist
content image

Lemongrass, Chilli & Garlic Whole Roasted Chicken

20 minutes
1 hour 45 minutes

Loving my Thai flavours this week… really easy to whip this one up in less than 20 minutes, the marinade is simply whizzed together in the food processor then rubbed all over the chicken before allowing the oven to do all the work for you.  

The result is the most tender, juicy chicken with wonderfully intense flavours coming through from the lemongrass, chillis and and garlic.

Serve it up with some fluffy Thai Jasmine rice or as I did with a warm veggie noodle salad with spicy peanut dressing… drool worthy… 🤤 

  1. Pre-heat the oven to 200℃ 
  2. Season the chickens cavity with salt and pepper then put the bird in a large roasting tin
  3. Put the lemongrass, garlic, spring onions, fish sauce, Sambal Olek, brown sugar, oil, lime juice and zest into a food processor and blitz into a paste
  4. Loosen the skin over the chicken breasts and spread the paste evenly over the meat beneath the skin, rub the paste all over the chicken
  5. Cover the roasting tin with foil tightly and roast in the oven for 45 minutes
  6. After 45 minutes, remove the foil and baste with the juices from inside the cavity of the chicken
  7. Roast for another 40 minutes, basting again half way and remove when the internal temperature reaches 75℃ and the skin is golden brown, rest for 10 minutes
  8. Serve with any remaining juices form the roasting tin poured on top, garnish with spring onions, coriander, red chillis and lime wedges
  9. Carve and enjoy!