You are here: Home » Recipes » Roasted Lemongrass Chicken Roasted Lemongrass Chicken Yield 4 servings Prep 20 mins Cook 90 mins This Asian-inspired roasted chicken stars the flavors of ginger, lemongrass and soy sauce. National Chicken Council PrintEmail Ingredients 1 whole chicken, about 4 pounds2 stalks lemongrass, peeled and sliced1 -- shallot, thinly sliced2 cloves garlic, sliced2 tablespoons sugar1/2 teaspoon red pepper flakes1 teaspoon salt1 piece ginger (2-inch), peeled and cut into small chunks2 tablespoons vegetable oil2 tablespoons Thai fish sauce1 tablespoon low-sodium soy sauce Instructions In food processor, combine lemongrass, shallot, garlic, sugar, red pepper flakes, salt, ginger, vegetable oil, Thai fish sauce and soy sauce. Process well, about 2 minutes. Place chicken in zipper-top plastic bag and pour marinade over, making sure it is well-coated. Refrigerate chicken for at least 8 hours or overnight. Preheat oven to 350F. Remove chicken from bag, reserving marinade. Place chicken in roasting pan and place in oven. Roast for about 1 hour 30 minutes, basting two or three times with reserved marinade, until chicken is golden brown. Chicken is done when thermometer inserted into thickest part of the thigh registers 180 F. Let chicken rest for 10 minutes before serving. Adapted from Recipes: A Collection for the Modern Cook; Susan Spungen, Harper Collins, 2005.