One-Pot Roasted Chicken Lemongrass Curry

Delicious Spicy Curry With An Oven-Roasted Twist

by Justina Sullivan
Spatchcock chicken served on a plate with rich, creamy lemongrass curry sauce. The dish is garnished with chopped cashews, sesame seeds, red chilli slices, and fresh cilantro leaves, placed on a blue and golden setting. A glass of chilled white wine and a small bowl of herbs are visible in the background

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Speedy One-Pot Oven Roast With Bold Flavours of a Slow-Cooked Curry

If you’re craving a comforting, tasty oven-roasted chicken dish with a spicy twist, look no further than this One-Pot Roasted Chicken Lemongrass Curry. This dish brings the essence of slow-cooked curry to your table in less than an hour and is packed with bold, aromatic flavours.

A beautifully presented roasted spatchcock chicken served on a plate with rich, creamy lemongrass curry sauce. The dish is garnished with chopped cashews, sesame seeds, red chili slices, and fresh cilantro leaves, placed on a blue and golden setting.

Easy One Pot Roasted Chicken Dinner

The recipe is incredibly simple: mix the rich, fragrant curry sauce with fresh lemongrass, ginger and spices, pour into your roasting pan and top with a perfectly spatchcocked chicken. Roast for 45-50 minutes until golden and tender, and releasing all its delicious juices into the sauce underneath.

Raw spatchcocked chicken in a white roasting pan, nestled in a vibrant and aromatic lemongrass curry marinade, ready to be roasted for a flavorful and easy one-pot dish. This One-Pot Roasted Chicken Lemongrass Curry recipe combines bold spices and simple preparation, perfect for a quick yet delicious dinner idea

Fusion Asian Flavours with Lemongrass, Lime leaves, Sambal Oelek and Coconut Milk

The balance of salty, sweet and slightly sour is just right in this quick curry sauce. The red bird’s eye chilli gives this dish a real kick. Fresh herbs of coriander and mint scattered over juicy roasted chicken and a pleasing crunch of cashew nuts and sesame seeds combine the best of refreshing Asian flavours. Serve with rice or rice noodles and crunchy for the perfect meal.

Golden-brown spatchcocked chicken perfectly roasted in a rich and flavorful lemongrass curry sauce, served in a white roasting pan. This One-Pot Roasted Chicken Lemongrass Curry is a simple yet impressive dish, offering bold, aromatic flavors and a tender, juicy chicken centerpiece. Perfect for a quick, delicious, and hassle-free dinner.
Spatchcock chicken served on a plate with rich, creamy lemongrass curry sauce. The dish is garnished with chopped cashews, sesame seeds, red chilli slices, and fresh cilantro leaves, placed on a blue and golden setting. A glass of chilled white wine and a small bowl of herbs are visible in the background

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Recipe: One-Pot Roasted Chicken Lemongrass Curry

Spatchcock chicken served on a plate with rich, creamy lemongrass curry sauce. The dish is garnished with chopped cashews, sesame seeds, red chilli slices, and fresh cilantro leaves, placed on a blue and golden setting. A glass of chilled white wine and a small bowl of herbs are visible in the background
Print Recipe

One-Pot Roasted Chicken Lemongrass Curry

One-pot roasted chicken in a spicy lemongrass and coconut milk sauce.
Servings: 4

Ingredients

Curry Sauce

  • 2 stalks lemongrass, sliced fine
  • 3 spring onions, sliced fine
  • 6 cloves garlic, minced
  • 1 fresh red chill, optional
  • 1 tbsp ginger, minced
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 60ml sambal oelek
  • 2 tbsp light soy sauce
  • 1 tbsp brown sugar
  • 3 kaffir lime leaves
  • 300ml chicken stock
  • 2 tbsp vegetable or rapeseed oil
  • 400gm tin of coconut milk

Garnish

  • 1 lime
  • 50g cashew nuts
  • Handful chopped coriander and mint for garnish

Instructions

  • Heat oven to 200°C
  • To make the curry sauce: Place the lemongrass, spring onions, garlic, ginger, chilli (if using), ground coriander, turmeric, sambal oelek, lime leaves, sugar and chicken stock in a blender and blend until smooth. Stir in the vegetable oil and 200ml (half) of the tinned coconut milk. Pour the curry sauce into the roasting tin.
  • Place the spatchcocked chicken on the sauce and sprinkle lightly with salt (the sauce is already salty). Do not add any oil or cover the chicken skin with sauce at this stage.
  • Roast for 45 – 50 minutes until chicken is cooked through and skin is crispy. 
  • Remove tray from oven and transfer chicken to a large plate to rest. 
  • Increase oven heat to 220°C. Pour remaining 200ml coconut milk into a roasting tray, stir to combine and return to oven for 10 minutes. The sauce will thicken and become glossy.
  • Dry roast cashew nuts until lightly browned. Chop into small chunks.
  • Return the whole chicken to the roasting tin along with any juices. Squeeze over the juice of 1 lime, sprinkle with roasted cashews, and scatter with coriander and mint. Serve in the tray for everyone to help themselves.