If you’re looking for a delicious easy weekend dinner that doesn’t take hours in the kitchen, my Lemongrass and Honey Spatchcock Chicken is a must-try. It’s one of our weekend favourites because it’s simple, flavour-packed and everyone in the family gets their favourite piece – drumsticks for the kids, juicy breast meat for us grown-ups. This Vietnamese roast chicken pairs beautifully with sticky rice, crushed toasted peanuts, sesame and a side of Quick Pickled Vegetables. It’s the kind of meal that brings everyone together around the table.
We just had it again tonight, and like always, it was an absolute treat. The fragrant marinade, golden roasted skin, and zinging dipping sauce all come together for a dish that’s both comforting and exciting. And the best part? It’s easy enough for any home cook to master.
Why spatchcock the chicken?
Spatchcock is a brilliant method for preparing a whole chicken. By removing the backbone and flattening the bird, you create more surface area, which means the chicken cooks more evenly and quickly – ideal for an easy weekend dinner. It also allows the marinade to soak in deeply, infusing every bite with flavour.
I had planned to cook this Lemongrass and Honey Spatchcock Chicken on the barbecue, but the weather had other ideas. No problems, roasting it in the oven works just as well and gives you beautifully sticky, golden skin with tender juicy meat inside. Whether you grill or roast, this method is a winner.
The lemongrass and honey marinade
For this Vietnamese roast chicken, I like to keep things simple but aromatic. Lemongrass and honey are the stars of the show, creating a sweet and citrusy base that’s hard to resist.
I start by bruising two stalks of lemongrass before finely slicing them. Alongside that, I use salt, smoked paprika powder, garlic granules, onion granules and a few kaffir lime leaves for added depth. The result is a wonderfully fragrant marinade that clings to the chicken and caramelises beautifully in the oven.
You don’t need to marinate the chicken overnight – an hour or two is plenty. First, I rub the dry seasonings all over the chicken, both sides and let it rest for half an hour. Then I brush the skin side with honey and press the lemongrass all over so it sticks well. After another short rest, it’s ready for the oven.
How to roast Lemongrass and Honey Spatchcock Chicken
Preheat your oven to 200°C. Roast the chicken for 30 minutes, skin side up. Then mix two tablespoons of honey with a tablespoon of olive oil and brush this over the skin. Return the chicken to the oven for another 15 minutes until the skin is sticky, golden and irresistible.
The smell that fills the kitchen is reason enough to make this dish. And when it comes out of the oven, it’s everything you want from a Lemongrass and Honey Spatchcock Chicken – crispy on the outside, juicy and fragrant inside.
The perfect dipping sauce
While the chicken roasts, I prepare a simple yet powerful dipping sauce that lifts the whole meal. It’s salty, sweet, tangy and just the right amount of spicy.
Finely chop some red and green chillies, zest a lime and save the juice, then slice a couple of kaffir leaves if you have them. Mix a teaspoon of salt, a teaspoon of pepper, a tablespoon of honey, the lime zest and juice, and the chopped chillies. It’s the perfect match for the Lemongrass and Honey Spatchcock Chicken, cutting through the richness and adding zing to every bite.
Serving Suggestion
We serve this dish with plain sticky rice, a sprinkling of toasted peanuts and sesame seeds (muối vừng) and a side of of quick-pickled vegetables. It’s our take on a Vietnamese-style easy weekend dinner, and it never disappoints.
So if you’re after a new recipe for your Sunday roast or want something a little different but still comforting, give this Lemongrass and Honey Spatchcock Chicken a go. It might just become your family’s new favourite.
Lemongrass and Honey Spatchcock Chicken (Gà Nướng Sả Mật Ong Nguyên Con)
Description
This Lemongrass and Honey Spatchcock Chicken is a vibrant Vietnamese roast chicken dish that’s perfect for an easy weekend dinner. Marinated with fragrant lemongrass, sweet honey, and aromatic spices, then oven-roasted until golden and juicy, it’s served with sticky rice, crunchy peanuts, and a zingy lime and chilli dipping sauce for a delicious, family-friendly meal.
Ingredients
For the Chicken
For the Lime & Chilli Dipping Sauce
Instructions
-
Spatchcock the Chicken
- Remove the chicken's backbone and press it flat, using a pair of poultry scissors.
- Pat dry.
-
Season and Marinate
- Mix salt, paprika, garlic granules, onion granules into a dry rub.
- Rub it all over the chicken (both sides). Let it rest for 30 minutes.
- Press chopped lemongrass onto the meat side.
- Flip over and brush 1 tablespoon of honey onto the skin side.
- Press chopped lemongrass onto the chicken so it sticks. Let rest for another 30 minutes.
-
Roast the Chicken
- Preheat oven to 200°C (fan).
- Place the chicken skin side up on a lined tray.
- Roast for 30 minutes.
- Mix 2 tablespoons of honey with 1 tablespoon of olive oil.
- After 30 minutes, brush mixture over the skin and return to the oven for another 15 minutes until golden and sticky.
-
Make the Dipping Sauce
- While the chicken roasts, combine all dipping sauce ingredients in a small bowl.
- Taste and adjust seasoning if needed.
-
Serve
- Carve the chicken and serve with sticky rice, crushed peanuts pickled vegetables, and dipping sauce.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 744.35kcal
- % Daily Value *
- Total Fat 48.24g75%
- Saturated Fat 13.35g67%
- Trans Fat 0.29g
- Cholesterol 225mg75%
- Sodium 847.33mg36%
- Potassium 713.11mg21%
- Total Carbohydrate 20.55g7%
- Dietary Fiber 1.32g6%
- Sugars 14.77g
- Protein 56.55g114%
- Vitamin A 141.27 mcg
- Vitamin C 30.22 mg
- Calcium 58.15 mg
- Iron 4.06 mg
- Vitamin D 0.6 mcg
- Vitamin E 1.54 mg
- Vitamin K 8.88 mcg
- Thiamin 0.2 mg
- Riboflavin 0.39 mg
- Niacin 20.72 mg
- Vitamin B6 1.13 mg
- Folate 29.74 mcg
- Vitamin B12 0.93 mcg
- Phosphorus 462.23 mg
- Magnesium 71.41 mg
- Zinc 4.25 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- You can barbecue this chicken instead of wasting for extra smokiness.
- Make a simple pickle with carrots and cucumber (or while reddish) in vinegar, fish sauce and honey for a fresh contrast.
