- Cook Time
- Prep Time
- 4 ServingsServings
- 1 whole chicken, about 4 pounds
- 2 stalks lemongrass, peeled and sliced
- 1 shallot, thinly sliced
- 2 Cloves garlic, sliced
- 2 Tbsp sugar
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1 piece ginger (2-inch), peeled and cut into small chunks
- 2 tbsp vegetable oil
- 2 Tbsp low-sodium soy sauce
1 In food processor, combine lemongrass, shallot, garlic, sugar, red pepper flakes, salt, ginger, vegetable oil, Thai fish sauce and soy sauce.
2 Process well, about 2 minutes. Place chicken in zipper-top plastic bag and pour marinade over, making sure it is well-coated.
3 Refrigerate chicken for at least 8 hours or overnight.
4 Preheat oven to 350 F.
5 Remove chicken from bag, reserving marinade. Place chicken in roasting pan and place in oven.
6 Roast for about 1 hour 30 minutes, basting two or three times with reserved marinade, until chicken is golden brown.
7 Chicken is done when thermometer inserted into thickest part of the thigh registers 180 F.
8 Let chicken rest for 10 minutes before serving.
Source: National Chicken Council