How To Make Roast Spatchcock Chicken with Lemongrass, Honey & Fish Sauce
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 1 whole chicken, spatchcocked
- 2 stalks lemongrass, sliced
- 3 tablespoons fish sauce
- 2 tablespoons honey
- 4 cloves garlic, minced
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Instructions
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Preheat the oven to 425°F (220°C).
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In a bowl, combine the sliced lemongrass, fish sauce, honey, minced garlic, black pepper, salt, and vegetable oil.
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Place the spatchcocked chicken in a roasting pan and pour the lemongrass mixture over it. Rub the mixture all over the chicken, making sure to coat it evenly.
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Roast the chicken in the preheated oven for about 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
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Baste the chicken with the pan juices every 30 minutes to keep it moist and flavorful.
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Remove the chicken from the oven and let it rest for 10 minutes before carving.
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Serve the roast spatchcock chicken with lemongrass, honey & fish sauce hot, garnished with fresh herbs if desired.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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