Spicy Lemongrass Roast Chicken

5.0 from 3 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4


  • 4 skin-on bone-in chicken thighs
  • Marinating sauce
  • 1 shallot (~ 50 gram)
  • 3 cloves garlic
  • 1 lemongrass
  • 2 kaffir lime leaves, remove ribs (or zest of 1 lime)
  • 1-3 red bird eye chilies (or any red chilies)
  • 1 tablespoon oyster sauce
  • 1 1/2 tablespoon fish sauce
  • 1/2 tablespoon sugar
  • 1 1/2 tablespoon vegetable oil/canola oil
  • Garnish (optional)
  • thinly sliced scallions
  • thinly sliced red chilies


  1. Place all marinating sauce ingredients in a food processor and puree into a paste, then transfer to a mixing bow and add chicken thighs. Mix really well, and let rest in the fridge for at least 2 hours, preferably overnight.
  2. Preheat oven to 180 Celsius (350 Fahrenheit).
  3. Heat a 10.25" cast iron skillet over medium high heat. Add 2 tablespoon oil (vegetable/canola) and swirl it around, then add chicken thigh skin-side down, reserving the marinade. Cook undisturbed for 5 minutes.
  4. Turn the heat off, flip the chicken, then add reserved marinade to the skillet. Transfer to the preheated oven and roast for 25 minutes, or until chicken is cooked through.
  5. Remove skillet from oven, tip it to spoon the sauce from the bottom of the skillet, then pour sauce over chicken.
  6. Transfer to serving plates, garnish with scallions and/or red chilies. Serve with steamed white rice.

Another great recipe by https://dailycookingquest.com.