Lemongrass Roast Chicken

It's has been a while since I posted a savoury recipe. I have just made this roast chicken for dinner and couldn't wait to share it with you. I saw this recipe from here a few weeks back but didn't get a chance to try it till this evening.

Lemongrass Roast Chicken (serves 4)
1 free range chicken (about 1 kg)
2 stalks lemongrass (use the white part only, sliced thinly)
5 cloves of garlic
2 cilantro roots
a few dash of white pepper
2 tbsp oyster sauce
2 tbsp fish sauce
2 tbsp brown sugar or palm sugar

1) Put the lemongrass, garlic, cilantro root, white pepper, oyster sauce, fish sauce and sugar into a food processor or mini chopper.  Chopped and mix into a paste.
2) Rub the paste on the chicken especially under the skin.
3) Let the chicken sit in the marinade for 3-4 hours in the fridge.
4) Pre-heat oven at 200 deg C. Take the chicken out and let it come to room temperature.
5) Put the chicken on a tray and cover with foil
6) Roast for 30 minutes.
7) Remove the foil and turn the heat up to 230 deg C.
8) Continue roasting for another 20 minutes till golden brown.
9) Serve with rice or salad.

This is my first time using Cilantro root (Chinese Parsley root) and I love the fragrance. I am looking forward to make the Thai style Chicken Rice which also uses Cilantro roots.

If you like this Lemongrass roast chicken, you can also try Roast Chicken with Tom Yum herbs.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe