Lemongrass Whole Roasted Chicken Recipe

How to Make Lemongrass Whole Roasted Chicken

1. Finely mince 2 tablespoons of lemongrass and set aside in a small bowl.
2. In a large bowl, combine the remaining lemongrass (about 2 stalks, finely minced), 1/2 cup finely chopped shallots, 4 cloves minced garlic, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon fish sauce, 1 teaspoon chili flakes, and 1 teaspoon salt.
3. Add the whole chicken (about 3-4 pounds) to the bowl and turn to coat thoroughly. Gently loosen the skin and tuck some marinade underneath.
4. Pour any excess marinade into the chicken cavity.
5. Cover the chicken with plastic wrap and marinate in the refrigerator for at least 4 hours, preferably overnight.
6. Bring the chicken to room temperature before baking (about 1 hour).
7. Preheat oven to 350°F (175°C).
8. Place the chicken, breast side down, on a rack in a roasting pan.
9. Bake for 40 minutes.
10. Turn the chicken breast side up and roast for another 20-30 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
11. About 10 minutes before the chicken is done, combine the reserved 2 tablespoons minced lemongrass with 1/4 cup chopped cilantro and 1 tablespoon of vegetable oil.
12. Brush the mixture evenly over the chicken and continue roasting until cooked through.
13. Let the chicken rest for 10 minutes before carving.
14. **For the Soy-Lime Dipping Sauce:**
15. In a mortar and pestle, pound 2 cloves garlic and 1-2 Thai chilies (adjust to your spice preference) with 1 tablespoon of brown sugar into a paste.
16. Transfer to a small bowl and whisk in 2 tablespoons soy sauce, 2 tablespoons lime juice, and 1 tablespoon of water.
17. Stir until well blended.
18. Serve the roasted chicken with the dipping sauce and your favorite rice (fried or steamed).