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Chicken Roasted With Lemongrass And Garlic


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  • 4 pieces lemongrass - (abt 6" long) cut crosswise
  • into 1/2" pieces
  • 10 garlic cloves
  • 5 shallots quartered
  • 4 serrano chilies cut into 1/2" pieces
  • 1/2 cup water
  • 2 teaspoons salt
  • 1 1/2 teaspoons fish sauce (nam pla) (available at Asian markets specialty foods stores, and some supermarkets)
  • 6 tablespoons olive oil
  • 2 tablespoons sugar plus
  • 1 1/2 teaspoons sugar
  • 1 chicken - (abt 2 1/2 lbs) cut in half, backbone removed
  • 1/2 onion sliced
  • 5 ounces Chinese long beans cut into 2" pieces (or regular green beans)
  • 1/2 red bell pepper diced
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons seasoned rice vinegar


Servings 2


Step 1

Puree the first 7 ingredients, 3 tablespoons oil, and 2 tablespoons sugar in blender. Place chicken in resealable plastic bag. Add lemongrass marinade and seal; turn to coat. Refrigerate overnight.

Preheat oven to 450 degrees. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Remove chicken from marinade and season with salt. Add chicken, skin-side down, to skillet. Cook until golden brown and crisp, about 8 minutes. Turn skin-side up; transfer skillet to oven. Roast until chicken is cooked through, about 25 minutes.

Meanwhile, heat 1 tablespoon oil in medium skillet over medium-high heat. Add onion; sauté until golden brown, about 5 minutes. Add green beans, bell pepper, soy sauce, rice vinegar, and 1 1/2 teaspoons sugar and cook until beans are tender and liquid reduces enough to coat beans, about 5 minutes. Divide between 2 plates. Top with chicken.

This recipe yields 2 servings.

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