I’ve been in a bit of a food rut recently. We’ve been busy busy busy and while I’ve been doing a lot of cooking, it hasn’t been super exciting.
But I came across this Neil Perry recipe in the weekend paper yesterday and something about it just appealed to me. I love Asian flavours, and I love roast chicken, so the idea of marrying the two together is just inspired! It’s really easy to put together and tastes fantastic.
Neil Perry suggests serving it with steamed Asian greens. We ate it with homemade fried rice, steamed asparagus and green beans and just picked silverbeet and rainbow chard, sauteed and wilted with garlic and seasoned with a splash of soy sauce and a drizzle of sesame oil.
Lemongrass and Ginger Roast Chicken
Adapted from a recipe by Neil Perry, published in The Age, 20 October 2012.
Serves 4-62 stalks lemongrass, white part only, finely sliced 1 Tbs grated ginger 1-2 cloves garlic, chopped 2 eschalots, chopped 1 lime, juiced 1 Tbs fish sauce 1/2 tsp caster sugar 100g unsalted butter, diced and softened to room temperature 1.5 kg free range chicken olive oil sea salt and freshly ground black pepper sesame oil
Preheat the oven to 180C.
Using a small food processor, chop the lemongrass, ginger, garlic and eschallots until very fine. Add the lime juice, fish sauce and sugar and blend to a paste. Using a fork, mix through the softened butter.
Gently loosen the skin of the chicken over the breast and legs and push the butter under the skin. Place chicken breast side up in a baking dish. Season with salt and pepper and drizzle with olive oil. Roast for 1 hour or until the juices run clear when the thickest part of the thigh is pierced.
Rest for 10 minutes before cutting into pieces. Drizzle with sesame oil just before serving.