Lemongrass Infused Roasted Chicken 香茅烤鸡

    I love the aroma of lemongrass and have been experimenting a few dishes using it. This dish got to be one the favourites. My husband love it. It's similar to (Singapore) Roast Chicken, except I did change some seasoning and bake it instead of oil fry it. There's some amount of work required making this but it's worth it.


    Central Region, Singapore
    2 people made this


    • 1 Chicken, cleaned and pat dry (I'm using a 1kg chicken)
    • 4 tablespoon Oyster Sauce
    • A dash of pepper
    • 12 stalks Lemongrass, crushed
    • Oil enough to cover the lemongrass
    • 2 Calamansi


    1. Rub chicken outside and in the cavity with oyster sauce & pepper. Leave it in the fridge uncovered for half an hour, to marinate and dry.
    2. Place lemongrass on oven-proof dish and have enough oil to just cover it. Place the chicken on top and cover.
    3. Roast chicken in preheated oven at 190C for 1 1/2hours. Baste the chicken with the lemongrass oil every 15 minutes.
    4. After half an hour, turn the chicken around. Continue to baste the chicken with lemongrass oil every 15 minutes.
    5. During the last 20 minutes of roasting, remove cover. Increase the temp to 220C, baste the chicken with lemongrass oil.
    6. Roast the chicken for 10 minutes.
    7. Turn the chicken over, baste with lemongrass oil and continue to roast for 10 minutes.
    8. Remove chicken and place in a dish. Drizzle chicken with juice of 2 Calamansi and serve .


    Check if chicken is cooked by piercing a toothpick in the thigh. If the liquid that comes through is clear, the chicken is done.

    See it on my blog

    Check out this recipe from Wokkingmum's blog

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