This chicken is juicy and tender -- the leftovers are perfect for adding to our Chicken Fried Rice.
10 min
PREP TIME
45 min
COOK TIME
270
CALORIES
7
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 8 SERVINGS
- 1 (3 to 4 pounds) whole chicken (1500g - 2000g) cut into pieces, or 3 pounds chicken parts
- 2 cups (500 milliliter) coarsely chopped onions
- 1/3 cup (80 milliliter) coarsely chopped fresh lemongrass
- 1 teaspoon (5 milliliter) Sea Salt Grinder
- 1 lemon, quartered
- 1 lime, quartered
- Sweet Red Chili Sauce
Preparation
- 1 Preheat oven to 375°F. Toss chicken pieces with onion, lemongrass and salt in roasting pan. Squeeze the lemon and lime quarters over the chicken; toss again.
- 2 Bake 35 to 45 minutes or until chicken internal temperature reaches 165°F (74°C), turning occasionally and basting with pan juices.
- 3 Place chicken on a serving platter. Skim the fat from the pan juices. Drizzle over chicken. Serve with Chili Sauce on the side for dipping.
NUTRITION INFORMATION
(per Serving)
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