Lemongrass Roasted Chicken

Looking for that perfect roast for simple family dinners or special occasions? This Lemongrass Roasted Chicken would make an impressive centerpiece for all of your festivities!  Brined in buttermilk and spices, and then roasted to golden perfection, it’s moist, tender, and flavorful to the bone!  It is perfect with dinner rolls and a crunchy salad, or hot steamed rice with veggies. 

Table Of Contents

Cooking tips
Step-by-step instructions to serve
Putting away extras
How to manage extra chicken
Lemongrass Roasted ChickenThis simmered chicken makes an extravagant supper for the organization yet it’s adequately straightforward to make for ordinary family meals. It’s so natural, the hardest piece of the recipe is trusting that the chicken will marinate!

It requires a couple of hours to assemble, however, I guarantee it merits your time. Brilliant and fresh outwardly, delicious and delightful within, it is all that you’d need in a cooked chicken!


  • Lemongrass, also called citronella, is a tall and stalky plant.  It has a fresh, lemony aroma and a citrusy flavor.  The stalk of the lemongrass or locally known as tangled is commonly used in Asian cuisines to add bright, zesty tasty.
  • Buttermilk– fermented dairy milk traditionally left behind after churning butter. However, modern buttermilk nowadays is cultured.  If buttermilk is not available, you can use homemade by mixing 1 cup of milk and 1 tablespoon of lemon juice or vinegar. Allow mixture to rest and curdle then stir and use in the recipe as directed.

Cooking Tips

  • Utilize a tall and thin skillet so the chicken is canvassed in the marinade. On the off chance that it’s not totally covered, flip partially through the marination to inject with flavor consistently.
    Assuming the chicken is caramelizing too quickly on the stove before it’s completely cooked, freely tent with foil.

Storing leftovers

  • Place extras in a holder with a tight-fitting top and refrigerate for as long as 3 days or freeze for as long as 2 months.
    To warm, move the chicken to a broiler-resistant dish and add a couple of tablespoons of water or stock. Cover firmly with foil and intensity in a 350 F broiler to an interior temperature of 165 F. On the other hand, warm in the microwave at 2 to 3-minute spans or until warmed through

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