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Roasted Lemongrass Chicken
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Description
Fragrant, Vietnamese-esque roasted chicken thighs bound to warm up the house and your tumtum.
Ingredients
- 3 stalks Lemongrass, Trimmed To White Parts Only
- 1 bulb Garlic, Divided
- 2 slices Ginger
- 2 Tablespoons Fish Sauce
- 2 Tablespoons Honey
- 2 whole Chicken Thighs, Seasoned With Salt And Pepper
- 1 whole New Or Russett Potato, Cubed
- 1 whole Yellow Onion, Peeled And Sliced Into Discs
- 1 whole Carrot, Peeled And Roughly Chopped
- 2 whole Shallots, Peeled And Roughly Sliced
- 1 whole Bird’s Eye Chili Or Jalapeno (optional)
- 2 Tablespoons Olive Oil
- 2 Tablespoons Salt
- 1 pinch Pepper
- ¼ cups Chopped Coriander Leaves (optional)
- 2 whole Lime Halves (optional)
- Cooked Rice Or Pasta, To Serve
Preparation
Start by making a lemongrass paste. Place lemongrass, shallots, 2 peeled cloves of garlic, and ginger into a mortar. Pound into a rough paste. Add fish sauce and honey, swirl with pestle until combined.
Season chicken thighs with salt and pepper. Slather lemongrass paste on chicken skin and a little underneath.
Preheat oven to 400ºF or 200ºC.
In a bowl, prepare the vegetables (potato, onion, carrot, shallots, chili, and remaining garlic cloves, unpeeled) and season with olive oil, salt and pepper.
On a baking dish, place onion discs and lay the chicken thighs on top of the onion. Arrange remaining vegetables around chicken, with potatoes on top to allow more of their surface area to cook. Roast uncovered for 40-50 minutes.
When done, sprinkle with some chopped coriander and squeeze over some lime, if preferred. Serve with rice or pasta.
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