Roast Lemongrass Chicken Recipe

Lemongrass gives poultry a bright, zesty flavor.

Savor the flavors of Vietnam! Lemongrass gives poultry a bright, zesty flavor, while fish sauce and honey add a salty-sweet kick.


Roast Lemongrass Chicken Recipe

The Cookery Place
Lemongrass gives poultry a bright, zesty flavor.
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Dishes
Cuisine Vietnamese
Servings 4


Roast Lemongrass Chicken Ingredients

  • 1 whole Chicken cleaned and trussed
  • Salt to season
  • 2 tablespoons unsalted butter
  • 4 stalks lemongrass (tanglad) pounded
  • 1 piece lemon halved
  • 1 head Garlic peeled and crushed
  • 1/4 Cup Vinegar
  • 2 cloves Garlic minced
  • 1 piece shallots (sibuyas Tagalog) minced
  • 2 tablespoons fish sauce (patis)
  • 1 tablespoon honey
  • Salt to taste
  • 3/4 Cup canola oil


  • Preheat oven to 400°F.
  • Season chicken with salt and pepper. Butter and season cavity; stuff with lemongrass, lemon, and garlic.
  • Heat a frying pan over high heat. Sear chicken on all sides until golden brown in color.
  • Transfer chicken to a roasting pan. Roast in the preheated oven for 1 hour, turning chicken a quarter of the way every 15 minutes for even roasting. Remove from oven, let rest, and keep warm.
  • Make the vinaigrette: Whiz together vinegar, garlic, shallot, fish sauce, honey, salt, and pepper in a blender. Pour oil in a thin, steady stream. Adjust seasoning with fish sauce, pepper, and sugar if necessary. Serve with roast chicken.
Keyword Vietnamese recipe, Vietnamese dish, vietnamese food, roast lemongrass chicken
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