Lemongrass Chicken Recipe

Prepare brine

In a medium saucepan, combine 4 cups water, kosher salt and sugar. Add 3 smashed and chopped lemongrass stalks, 4 smashed garlic cloves, sliced ginger, peppercorns and bay leaves. Heat gently, stirring until salt and sugar dissolve. Bring just to a simmer for 2 minutes to bloom aromatics, then remove from heat and cool to room temperature (about 20–30 minutes).

Brine chicken

Place the semi-boneless half chicken in a container or resealable bag and pour cooled brine over it. Add 2 tablespoons fish sauce to the brine for umami. Ensure chicken is submerged; refrigerate at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

Remove and dry

Remove chicken from brine, discard brine. Pat the chicken thoroughly dry with paper towels. Let sit uncovered in the refrigerator for 30 minutes if time allows to further dry the skin for better crisping. Bring chicken to near room temperature for 20 minutes before cooking.

Sear and roast

Preheat oven to 425°F (220°C). Heat a heavy ovenproof skillet over medium-high heat with 2 tablespoons vegetable oil until shimmering. Season chicken lightly with black pepper. Place chicken skin-side down and sear 4–6 minutes until deeply golden and skin renders. Flip and sear the other side 2 minutes. Transfer skillet to the oven and roast until internal temperature at thickest part reads 160°F (about 20–30 minutes depending on size). Remove chicken and let rest 8–10 minutes (carryover will bring to 165°F). Reserve pan drippings for the jus.

While chicken roasts, toss baby Yukon gold potatoes with 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon fresh thyme leaves, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Spread on a baking sheet in a single layer. Roast alongside chicken (or on separate tray) at 425°F (220°C) for 20–25 minutes, turning once, until golden and tender. If oven space is limited, start potatoes 10 minutes before chicken goes in or roast them on the same rack as chicken for even cooking.

When potatoes are done, transfer to a bowl and toss briefly to re-coat with any juices. Adjust seasoning with a little extra lemon juice or salt to taste. Keep warm until plating.

Bring a medium pot of salted water to a rolling boil. Add haricots verts and blanch for 2 minutes until bright green and just tender. Prepare an ice bath. Immediately transfer beans to the ice bath to stop cooking, then drain and pat dry.

In a skillet over medium heat, melt 1 tablespoon unsalted butter. Add 1 tablespoon minced shallot and sauté 30–45 seconds until softened but not browned. Add blanched haricots verts, toss to coat, heat through 1–2 minutes. Finish with 1/2 teaspoon lemon zest, 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Keep warm and transfer to serving platter when ready.

After removing the roasted chicken, place the skillet with pan drippings on the stovetop over medium heat (careful of hot handle). If there is an excessive amount of fat, spoon off all but about 1 tablespoon. Add 1 bruised and chopped lemongrass stalk and 1 smashed garlic clove to the pan and sauté 30–45 seconds to release aromatics.

Deglaze the pan with 1/2 cup dry white wine or chicken stock, scraping browned bits from the bottom with a wooden spoon. Reduce by half, then add 1 cup reduced-sodium chicken stock. Simmer gently 6–8 minutes to concentrate flavor and let the lemongrass infuse.

Strain the jus through a fine-mesh sieve into a small saucepan, pressing on solids to extract flavor. Return to low heat, whisk in 1 tablespoon cold cubed butter one piece at a time to finish and slightly thicken the sauce. Stir in 1 teaspoon lime juice, and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper to taste. Keep warm; if too thin, simmer briefly to reduce; if too salty, add a splash of stock.

Slice the rested half chicken into portions: breast and thigh pieces or serve whole. Arrange lemon thyme potatoes and haricots verts on the plate. Place chicken beside the vegetables. Spoon 2–3 tablespoons of the warm lemongrass chicken jus over the chicken and a light drizzle around the plate. Garnish with an optional thin slice of fresh lemongrass or a small sprig of thyme.

Serve immediately so skin remains crisp and jus is warm.