| Prep: 20 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 20g | 6g | 15g |
| sugars | fibre | protein | salt |
| 10g | 2g | 37g | 1.5g |
Thai Lemongrass Roasted Chicken is a dish that brings together the fragrant flavors of Southeast Asia with the comforting heartiness of a classic roast. From the moment I first tried this recipe, I knew it was a winner. Imagine the citrusy notes of lemongrass and lime dancing with the warmth of ginger and turmeric, all of it soaked into a succulent roasted chicken. The addition of fresh fruit like mango and pineapple takes this meal to another level of culinary delight, making every bite a burst of complex flavors that keep you coming back for more.
Why This Recipe Stands Out
What I absolutely adore about Thai Lemongrass Roasted Chicken is its versatile nature. It’s a dish that can warm you on those chilly Rocky Mountain nights, but it also feels just as fitting for a summer evening gathering. The lemongrass, lime, and cilantro give it a light, zesty feel that balances beautifully with the deeper, earthy spices of turmeric and coriander. The fruits like mango and pineapple add a perfect burst of sweetness that complements the savory elements, bringing a tropical twist to your table.
Health Benefits and Nutritional Value
This dish is also a nutritional powerhouse. Lemongrass is known for its anti-inflammatory properties, while ginger aids digestion and boosts the immune system. We’ve got fresh garlic that’s great for heart health, and turmeric which is packed with antioxidants. The mango and pineapple not only add that delightful sweetness but are also rich in vitamins A and C. Altogether, Thai Lemongrass Roasted Chicken is not just delicious but also incredibly nourishing.
If you’re a fan of dishes like roast duck or perhaps even a well-seasoned beef brisket, you’ll find that this recipe stands up well in terms of both flavor and satisfaction. It’s a versatile dish that pairs excellently with a simple jasmine rice or even a fresh green salad on the side. Gordon and I love to enjoy this meal with a refreshing cucumber salad, the crispness of the cucumber adding another layer of texture and taste.
Overall, Thai Lemongrass Roasted Chicken is a recipe that celebrates the vibrant flavors of Thailand while incorporating a heartiness that resonates with my roots in hearty mountain fare. Whether you’re a seasoned cook or just starting your culinary journey, this recipe is bound to become a staple in your kitchen. Enjoy!
What You’ll Need
- 1 whole chicken (4-5 pounds)
- 3 stalks lemongrass, minced
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 2 limes, zest and juice
- 1 bunch cilantro, chopped
- 1 mango, peeled and diced
- 2 cups pineapple chunks
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 6 green onions, chopped
- 2 tablespoons honey
Method
Step One: Preparing the Marinade
In a large bowl, combine the minced lemongrass, garlic, ginger, fish sauce, soy sauce, vegetable oil, brown sugar, ground turmeric, ground coriander, black pepper, lime zest, and lime juice. Mix well to create a marinade.
Step Two: Marinating the Chicken
Rinse and pat dry the whole chicken. Place the chicken in a large resealable plastic bag or a deep dish. Pour the marinade over the chicken, ensuring it is well-coated inside and out. Seal the bag or cover the dish with plastic wrap. Refrigerate and let the chicken marinate for at least 4 hours, preferably overnight.
Step Three: Preparing the Roasting Ingredients
Preheat your oven to 375°F (190°C). In a large roasting pan, arrange the diced mango, pineapple chunks, sliced red bell pepper, sliced red onion, and chopped green onions. Drizzle with honey and toss to coat evenly.
Step Four: Roasting the Chicken
Remove the chicken from the marinade and place it on top of the prepared fruit and vegetable mixture in the roasting pan. Pour any remaining marinade over the chicken. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear.
Step Five: Serving
Once the chicken is fully cooked, remove it from the oven and let it rest for about 10 minutes before carving. Serve the chicken with the roasted fruit and vegetables, and garnish with chopped cilantro. Enjoy your Thai Lemongrass Roasted Chicken!
