Looking for that perfect roast for the holidays or special occasions? This Lemongrass Roasted Chicken would make an impressive centerpiece for all of your festivities! Brined in buttermilk and spices, and then roasted to golden perfection, it’s moist, tender, and flavorful to the bone! It is perfect with dinner rolls and a crunchy salad, or hot steamed rice with veggies.
This roasted chicken makes a fancy meal for company yet it’s simple enough to make for everyday family dinners. It’s so easy, the hardest part of the recipe is waiting for the chicken to marinate!
It does take a few hours to put together, but I promise it’s worth your time. Golden and crisp on the outside, juicy and flavorful on the inside, it is everything you’d want in a roasted chicken!
- Lemongrass, also called citronella, is a tall and stalky plant. It has a fresh, lemony aroma and a citrusy flavor. The stalk of the lemongrass or locally known as tanglad, is commonly used in Asian cuisines to add bright, zesty tasty.
- Buttermilk– fermented dairy milk traditionally left behind after churning butter. However, modern buttermilk nowadays is cultured. If buttermilk is not available, you can use homemade by mixing 1 cup of milk and 1 tablespoon lemon juice or vinegar. Allow mixture to rest and curdle then stir and use in the recipe as directed.
- Spices – lemongrass, ginger, and garlic are processed in a blender and massaged on the chicken to infuse flavor. If you don’t have a food processor or blender, you can use a mortar and pestle or mince all the ingredients finely with a knife.
- Seasonings – fish sauce and brown sugar are added for a delicious balance of sweet and savory flavor.
- Use a tall and narrow pan so the chicken is covered in the marinade. If it’s not completely covered, flip halfway through the marination to uniformly infuse with flavor.
- If the chicken is browning too fast in the oven before it’s fully cooked, loosely tent with foil.
- After roasting, remove it from the oven and let it rest for about 10-15 minutes. This allows the juices and moisture to redistribute within the meat instead of seeping out onto the cutting board.
How to serve
- Serve lemongrass roasted chicken either whole or carved. It makes a hearty and tasty lunch or dinner meal with mashed potatoes or steamed rice and vegetables such as kamote tops salad or chop suey
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
- To reheat, transfer chicken to an oven-proof dish and add a few tablespoons of water or broth. Cover tightly with foil and heat in a 350 F oven to an internal temperature of 165 F. Alternatively, warm in the microwave at 2 to 3-minute intervals or until heated through.