Butterflied Lemongrass Chicken

Laura Sharrad


  • Butterflied Whole Chicken
  • Lemon Grass (2 whole stalks and 1 grated)
  • Ginger (grated)
  • Spring onions
  • Red or Birdseye Chilli
  • Mirin
  • Soy Sauce
  • Sesame Oil
  • Water
  • Neutral oil
  • Steamed rice


  1. Place your butterflied chicken on a metal roasting tray, tucking the wing and legs under. Now take a microplane and grate your lemongrass and ginger, then cover the chicken with it. Sprinkle with salt, this will help your chicken skin to get nice and crispy.
  2. Now in the tray add a good splash of mirin & Soy under and around the chicken and a few drops of sesame oil on top.
  3. With your remaining lemongrass stalks, give them a bash and place them under the chicken.
  4. Just before it goes into the oven, add some water to the roasting tray.
  5. Place the chicken into a super hot oven (220) until it’s cooked through and the skin is crispy. This should take 30ish minutes depending on the size of your chicken.
  6. For your condiment – Heat up some neutral oil till it’s almost at smoking point (Be careful and don’t overfill!). Chop up your spring onions and add them to a large heat proof bowl with some grated ginger, then pour the oil over them. Set aside until it’s fully cooled, stirring occasionally.
  7. Remove your chicken from the oven and rest it. Once rested it’s time to carve up the bird and begin to plate up. Serve with steamed rice, your spring onion condiment, garnish with fresh Spring onions and chilli and finally dress with some of your roasting juices for that last hit of flavour.
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