Shape Up North

Thai Roast Chicken


Thai Roast Chicken
Course: Main Course
Servings: 4
Calories: 212 kcal
  • ½ cup 1-2 stalks Lemongrass
  • 2 tablespoons Shallots chopped finely (or onion)
  • 1 tablespoon Garlic finely chopped
  • 4 tablespoons Soy sauce
  • 1 teaspoon Red pepper flakes crushed
  • 1 ½ teaspoons Salt
  • 1 tablespoon Sugar granulated
  • 1 Whole chicken rinsed and patted dry
  • 2 tablespoons Cilantro finely chopped
  • 1 tablespoon Olive oil
To chop the lemongrass.
  1. Cut off the bottom bulbous part of the stalk. Peel away the tough outer layers until you reach more tender inner layers. Chop these layers finely with a knife and reserve for use.

  2. Combine the shallot, garlic, soy sauce, red pepper flakes, salt and sugar, and all but 2 Tbsp of the lemongrass together in a large bag (big enough to fit a whole chicken).
  3. Place the chicken in the bag, and rub and turn it so the entire chicken is coated in the seasoning. Allow it to marinate over night or for 3 hours.
  4. Heat the oven to 350° F. Truss the chicken, put it in a roasting pan breast side down and bake for ½ an hour.
  5. At this point, turn the chicken over and continue roasting for 20-30 minutes. 10 minutes before it is completely done, combine the cilantro, reserved lemongrass and olive oil.
  6. Brush this over the chicken or drizzle it over, using a spoon.
  7. Allow the bird to finish cooking. Remove it from the oven and let it sit for 10 minutes before carving.
Recipe Notes

Calories 212, Total Fat 12 g, Sat. Fat 3 g, Sodium 359 mg, Tot. Carb. 0 g, Protein 23 g, Sugar 1 g