Lemongrass Butter Roast Chicken
A Vietnamese-French Indochine fusion, chicken thighs roasted under a compound butter built from lemongrass, fish sauce, and shallot so the French butter technique and Vietnamese aromatic depth are structurally inseparable, served with herb rice and nuoc cham.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince lemongrass white part very finely. Mince shallot, grate garlic and ginger, zest lime. Mix softened butter with lemongrass, 1.5 tsp fish sauce, shallot, garlic, ginger, lime zest, and brown sugar until combined. Whisk nuoc cham: 2 tbsp fish sauce, 2 tbsp lime juice, 1.5 tbsp caster sugar, 2 tbsp water, 0.5 clove grated garlic, sliced chilli until sugar dissolves.
Roast
Preheat oven to 210°C. Pat chicken thighs dry, season with salt and pepper. Loosen skin on each thigh, push half the compound butter under the skin, spread evenly, rub remaining butter over outside. Place skin-side up on a tray. Roast 30–35 minutes until skin is deep golden, blistered, and juices run clear when pierced.
Build
While chicken roasts, cook jasmine rice according to packet instructions. Fluff rice, fold through coriander, mint, spring onions, and 1 tbsp lime juice while still warm.
Rest and plate
Rest chicken 5 minutes. Divide herb rice between two plates, top each with two chicken thighs, spoon nuoc cham generously over and alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.