📝 About This Recipe
This dish marries the classic comfort of a Western Sunday roast with the vibrant, citrusy aromatics of Southeast Asian street food. A whole chicken is marinated in a fragrant paste of fresh lemongrass, galangal, and kaffir lime, then slow-roasted to achieve golden, crispy skin and succulent, flavor-packed meat. It is a sophisticated fusion that brings an exotic, zesty twist to a beloved traditional centerpiece, making it perfect for both family dinners and elegant gatherings.
🥗 Ingredients
Main Ingredients
- 3.5-4 lbs Whole Chicken (giblets removed, patted dry)
- 1 tablespoon Kosher Salt (for dry brining)
- 2 tablespoons Unsalted Butter (softened)
The Lemongrass Marinade
- 3 stalks Fresh Lemongrass (white parts only, finely minced)
- 6 pieces Garlic Cloves (peeled)
- 2 large Shallots (roughly chopped)
- 1 inch knob Fresh Galangal or Ginger (peeled and sliced)
- 4 pieces Kaffir Lime Leaves (stems removed, finely slivered)
- 1/4 cup Cilantro Stems (finely chopped)
- 2 tablespoons Fish Sauce (high quality)
- 1 tablespoon Palm Sugar or Brown Sugar
- 1/4 cup Full-Fat Coconut Milk
- 1/2 teaspoon Turmeric Powder (for color and earthiness)
For Garnish
- 1/2 cup Fresh Cilantro Leaves (picked)
- 1 piece Lime (cut into wedges)
- 1-2 pieces Red Bird's Eye Chili (thinly sliced, optional)
👨🍳 Instructions
-
1
Prepare the chicken by removing any giblets and patting the skin extremely dry with paper towels. Rub the salt all over the skin and inside the cavity. Let it sit at room temperature for 30 minutes.
-
2
In a food processor or mortar and pestle, combine the minced lemongrass, garlic, shallots, galangal, kaffir lime leaves, and cilantro stems. Process until a thick, relatively smooth paste forms.
-
3
Add the fish sauce, palm sugar, coconut milk, and turmeric powder to the paste. Pulse or stir until well combined and the sugar has dissolved.
-
4
Carefully loosen the skin over the chicken breast and thighs using your fingers. Spread about one-third of the marinade directly onto the meat under the skin.
-
5
Rub the remaining marinade all over the outside of the chicken and inside the cavity. For the best flavor, cover and refrigerate for at least 4 hours, or ideally overnight.
-
6
Preheat your oven to 400°F (200°C). Remove the chicken from the refrigerator 30 minutes before cooking to take the chill off.
-
7
Tuck the wing tips behind the back and tie the legs together with kitchen twine. Place the chicken on a rack set inside a roasting pan.
-
8
Gently rub the softened butter over the top of the marinated skin; this helps the sugars in the marinade from burning too quickly while ensuring a crisp finish.
-
9
Roast the chicken for 15 minutes at 400°F, then reduce the oven temperature to 350°F (175°C).
-
10
Continue roasting for another 50-60 minutes. Baste the chicken once or twice with the accumulated pan juices during the final 30 minutes.
-
11
The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
-
12
Remove the chicken from the oven and transfer to a carving board. Let it rest, tented loosely with foil, for 15-20 minutes to allow juices to redistribute.
-
13
Carve the chicken and arrange on a platter. Garnish with fresh cilantro, sliced chilies, and lime wedges for squeezing.
💡 Chef's Tips
For the best flavor, use only the tender inner white part of the lemongrass stalks; the green tops are too woody for a paste but can be stuffed into the cavity. If the chicken skin begins to darken too quickly due to the sugars in the marinade, loosely cover the breast with a piece of aluminum foil. Always pat your chicken dry before applying the marinade; excess moisture is the enemy of crispy skin. If you cannot find galangal, fresh ginger is a suitable substitute, though galangal provides a more authentic piney, citrusy note. Don't discard the pan drippings; strain them and serve as a light jus or mix with a little lime juice for a savory dipping sauce.
🍽️ Serving Suggestions
Serve alongside steamed Jasmine rice or fragrant Coconut Rice to soak up the juices. Pair with a refreshing Green Papaya Salad (Som Tum) to provide a crunchy, acidic contrast. Offer a side of Nam Jim Jaew (Thai dried chili dipping sauce) for those who want an extra spicy kick. A crisp, dry Riesling or a cold lager beer complements the aromatic spices and richness of the coconut milk perfectly. Steamed bok choy or charred long beans with garlic make an excellent vegetable accompaniment.