Table of Contents
Vietnamese Lemongrass Chicken with Roasted Vegetables is a flavorful and aromatic dish that combines tender chicken marinated in traditional Vietnamese herbs with a medley of roasted vegetables. This dish is perfect for a healthy weeknight dinner or a special gathering with friends.
Ingredients
- 500g chicken thighs or breasts
- 2 stalks lemongrass, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 cups mixed vegetables (carrots, bell peppers, zucchini)
- 2 tablespoons olive oil
- Fresh herbs for garnish (cilantro, Thai basil)
Preparation Steps
Start by marinating the chicken. In a bowl, combine the chopped lemongrass, garlic, fish sauce, soy sauce, sugar, salt, and pepper. Add the chicken and coat well. Cover and refrigerate for at least 30 minutes.
Preheat your oven to 200°C (390°F). Toss the mixed vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet. Roast for about 20-25 minutes until tender and slightly caramelized.
While the vegetables are roasting, heat a skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-8 minutes per side until fully cooked and golden brown.
Serving Suggestions
Arrange the cooked chicken on a plate alongside the roasted vegetables. Garnish with fresh herbs like cilantro and Thai basil for an authentic touch. Serve with steamed jasmine rice or rice noodles for a complete meal.
Tips for Success
- Use fresh lemongrass for the best flavor.
- Marinate the chicken for at least 30 minutes, but longer for more intense flavor.
- Feel free to add chili flakes if you prefer a spicy kick.
- Roast vegetables until slightly caramelized for added sweetness.
This Vietnamese Lemongrass Chicken with Roasted Vegetables is a delightful dish that brings the vibrant flavors of Vietnam to your table. Enjoy the aromatic herbs and perfectly roasted vegetables in every bite!