Lemongrass Roast Chicken with Nam Jin Jaew – Delishar

After my first spatchcocked Peri Peri Chicken, I fell in love with preparing or roasting chicken that way. Personally, I felt that the chicken needs a shorter period to be cooked, and it makes serving/eating the chicken much easier too!


All I needed to do was to cut the chicken up into 4 portions and serve. Butterflied chicken also allows gives me a flatter surface to work on so I can evenly marinade the chicken with whatever marinate that was prepared. For this recipe, I used a blender to save time. The preparation of this dish is pretty simple, and the marination can be done a day before. If you do not have a blender, then you will need to mince the ingredients by hand, or use a mortar and pestle. 


We thoroughly enjoyed the chicken, and the husband commented that the sauce was amazing. He thinks this should be the dipping sauce for anything grilled or roasted. The kids polished the chicken on their plate and was asking for more. I served the roasted chicken with some rice cooked in chicken stock.


Lemongrass Roast Chicken with Nam Jin Jaew


Lemongrass Roast Chicken

  • 1.4 kg whole chicken butterflied/spatchcocked
  • 5-6 whole lemongrass bruised
  • 1/2 cup chopped lemongrass
  • 1 inch thumb galangal / blue ginger
  • 1 tbsp whole black pepper
  • 1 tbsp coriander seeds
  • 1/2 tbsp cumin powder
  • 1/2 cup garlic cloves peeled
  • 1 tbsp brown sugar
  • 1/2 tsp salt
  • 1 tbsp fish sauce
  • 1/2 cup coconut milk
  • 1 tbsp oyster sauce
  • Splash of water
  • Lime wedge to serve

Nam Jin Jaew

  • 1 cup water
  • 1 thai chilli/ chilli padi seeds removed and chopped
  • 2 tbsp rice vinegar
  • 1 tbsp grated galangal/blue ginger
  • 2 cloves garlic pressed/minced
  • 3 tbsp fish sauce or to taste
  • 1/3 cup palm sugar
  • Corn starch slurry 2 tsp corn flour + 2 tbsp water
  • 1 tbsp chopped coriander

Lemongrass Roast Chicken

  • Add all the ingredients into a blender, except the 5-6 stalks lemongrass, and without the chicken of course.

  • Blend until you get a paste, add splash of water if too dry.

  • Marinade the chicken on both side for 1 hour to 24 hours. I marinated the night before.

  • Preheat oven to 200C.

  • Place lemongrass on the base of baking sheet.

  • Place chicken on top of lemongrass.

  • Bake for 20 mins then use a spoon to wipe/scrape off the thick lemongrass paste that is still on the chicken skin.

  • Continue baking for another 30-35 minutes or until cooked.

  • Garnish with lime wedges and serve with Nam Jin Jaew

Nam Jin Jaew

  • Bring water to a simmer and dissolve palm sugar in a sauce pan.

  • Add in all the other ingredients, except corn starch slurry.

  • Taste and adjust seasoning to taste (fish sauce or sugar)

  • Allow to simmer for a minute over low heat.

  • Add of corn starch slurry a little at a time while stirring until sauce thicken to desired consistency.

  • Remove from heat, and stir in coriander.

  • I like mine still slightly runny.

  • Serve with lemongrass chicken.


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Crispy Skillet Roast Chicken – Delishar

Two days ago, I posted a recipe of One Pot Spinach and Tomato Pasta on my cooking blog. I served that together with this super easy crispy skin chicken. When I said easy, I mean really easy. It only requires 4 ingredients. Salt, pepper, butter, and chicken (duh!).

When I took the chicken out of the oven, it got the husband very excited. Well, to be honest, it got be excited too! The hardest part of this recipe is the waiting time. Not waiting for it to be cooked, but waiting for the chicken to rest so that it’s juices distributes evenly. Searing the chicken skin keeps the chicken moist while it continue to cook in the oven. I regretted not taking a picture of the chicken when I carved into it. But if you make it, you’d understand why. We were way too excited (and hungry) for another picture. 


Wash up was so easy, all thanks to my 26 cm Le Creuset Skillet. Psst, Le Creuset is currently having some awesome promotions on their cookware! Because everything was done in the skillet, from searing the chicken, to roasting, and even serving. I only had that very few things to clean up that evening. 

The whole family thoroughly enjoyed our dinner that night. Efficient cooking and lesser dishes to wash, means that I get to spend more quality time with the husband and girls! We cuddled up on the couch for a little TV time that evening before retiring for the night. Every night should be so simple, blissful, and blessed! Surrounded by love ones, and good food. It is the simple pleasures like this that makes me smile. Do you feel the same too? 

Skillet Roast Chicken Process

Skillet Crispy Roast Chicken


  • 1.6 kg whole chicken cleaned
  • 1/4 cup melted butter
  • Salt and black pepper to taste
  • Preheat oven to 190C

  • Rinse and pat dry chicken with kitchen towel.

  • Brush on melted butter all over the chicken.

  • Liberally season with salt and pepper.

  • Heat pan on medium to medium high, then brush on remaining butter to grease pan.

  • Sear chicken on all sides, about 3-4 minutes each side.

  • Place chicken, breast side up on skillet.

  • Bake for 1 hour to 1 hour 10 minutes or until juices runs clear. (Mine was done at 1 hour)

  • To be safe, the thickest part of the thigh should reads 74C when probed with an instant read thermometer.

  • Allow to rest for 15 minutes, tented with foil before carving.

Truss the chicken if you prefer. 🙂

Skillet Roast Chicken

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Goma Dare Roast Chicken with Maple Carrots – Delishar

Here’s my take on a super easy Sesame Chicken, Delishar-style and it only requires 3 ingredients! It’s so simple that the kids can do it themselves while you tend to other side dishes. I cannot begin to tell you how it perfumed my house and set off growling tummy while it bakes in the kitchen. My girls walked into the house and exclaim, “Mmmmm Mom, it smells really good in here! I can’t wait for dinner!!”

This was all thanks to the special ingredient, Mizkan’s Sesame Sauce with Nuts. The nutty, savoury, and drool-inducing aroma was unreal. To be honest, I was quite surprised by how good the roast chicken thighs turned out! The chicken was simply marinated in Mizkan‘s Sesame Sauce and oven baked. It was absolutely juicy and packed full of flavours with each bite. I love how the sugar in the sauce has caramelised as it bakes and gives such a gorgeous hue to the skin of the chicken thighs.

I served the delicious sesame sauce chicken thighs with a simple maple glazed roasted Dutch carrots and a side salad dressed with the same Sesame dressing for a dinner that was quite effortless. My family, even my non-meat-loving girl finished her whole chicken thigh with no fuss. Guess this recipe will be making its way on the rotation based on how well-received it was! Please try it and let me know what you think. 🙂

You can get Mizkan’s products at any major supermarkets and Redmart. Looking for more inspiration for Mizkan’s sauces and soup base? Here are some other ways you can use Mizkan’s products:

Goma Dare Roast Chicken with Maple Carrots

Sharon Lam

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Roast Chicken Thighs

  • 4 pcs Boneless skin-on chicken thighs about 250g each
  • 1/2 cup Mizkan Roasted Sesame Sauce Kin No Gomadare Nuts
  • Black pepper to taste

Pan Gravy (optional)

  • 2 tbsp corn flour
  • 2 tbsp water

Maple Carrots

  • 12 pcs dutch carrots
  • 2 tbsp olive oil
  • 2 tbsp real maple syrup
  • Salt and pepper to taste

To serve

  • Mixed salad to serve
  • Mizkan Roasted Sesame Sauce Salad dressing
  • Italian parsley to garnish

Roast Chicken Thighs

  • Pour Mizkan Roasted Sesame Sauce onto chicken thighs and allow to marinate for at least 30 minutes.

  • Transfer chicken to roasting tray and bake for 25 minutes or until juices runs clear in a preheated oven at 200C.

  • Once baked, transfer to serving plate and allow to rest for 5 minutes before serving. Save the pan juice for gravy.

Pan Gravy

  • Transfer the pan juice from the baking pan into a saucepan and bring it up to a simmer over medium heat.

  • Mix cornflour and water together to make slurry.

  • Drizzle slurry into simmering pan juice while stirring until it comes to the consistency you desire. You may not need to use all the slurry.

Maple Carrots

  • Peel the carrots and lay them out on a separate roasting pan.

  • Brush on the olive oil, season with salt and black pepper.

  • Roast in 200C preheated oven for 25 minutes. Same time as the chicken is done.

  • Remove from oven and brush on maple syrup, then return to oven placing it directly under the heat source for 2 minutes.

To Serve

  • Serve with roasted chicken, maple carrots, side salad, gravy, and Mizkan Roasted Sesame Sauce dressing. 

  • Garnish with chopped Italian parsley

This post is in collaboration with Mizkan Asia. However, all opinions are of my own. 

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