Roast Chicken with Lemongrass By Dapur Sinolin

Roast Chicken with Lemongrass By Dapur Sinolin

Preparation: 10 minutes

Cooking: 90 minutes


  • 60 grams of Migasan margarine
  • 1 fresh chicken
  • 1 sweet orange, grated skin
  • ½ tsp salt
  • ½ tsp sugar
  • ½ teaspoon black pepper
  • ½ tsp garlic powder
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • 3 bay leaves
  • Lemongrass


  1. For seasoning: In a bowl, add salt, sugar, turmeric powder, garlic powder, coriander powder and black pepper, then mix well.
  2. For Chicken: Clean the chicken inside and out. Remove any excess fat and leftover feathers then pat the outside dry.
  3. Put chicken in a bowl, sprinkle the seasoning, add some grated sweet orange peel, lemon water, and apply margarine on the inside of the chicken, add lemongrass, bay leaf and more grated orange peel.
  4. Cover the roasting pan with alumunium foil, then bake for 30 minutes then 4250 After 30 minutes, lower the temperature to 3500F and bake again for another 30 minutes.
  5. To test if the chicken is cooked, pierce the thigh with a skewer. The juices should run clear if the chicken is cooked. After that rest the chicken on a for 10 minutes, covered loosely with alumunium foil for at least 20 minutes and up to 1 hour.

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