Roasted Chicken Breast with Lemongrass and Ginger

Ever since Ed and I travelled to Vietnam and Cambodia several years ago, I have been trying to prepare some Vietnamese/Cambodian specialties.

I’ve cooked Pho many times (it’s one of my favorite soups) but mostly have made lots of recipes using lemongrass and fresh ginger, which are ubiquitous in Southeast Asian cuisine.

The combination of these two ingredients, (which are easy to find these days), is refreshing, vibrant, citrusy, and they give a real boost of flavor, especially to mild foods such as chicken. Just a few teaspoons of seasoning makes a plain old chicken dinner really easy and yet so interesting and definitely not plain old.

Roast Chicken Breast with Lemongrass and Ginger

• 2 whole chicken breasts (or use 4-6 whole legs)

• 1 tablespoon vegetable oil

• 2 large cloves garlic, finely chopped

• 2 teaspoons chopped fresh lemongrass

• 2 teaspoons chopped fresh ginger

• 2 teaspoons chopped fresh chives (or green scallion tops)

• salt and freshly ground black pepper to taste

• sprinkle of cayenne pepper

• 1/4 cup white wine

Preheat the oven to 450 degrees. Place the chicken breasts in a roasting pan. Brush the chicken with the vegetable oil. Scatter the garlic, lemongrass, ginger and chives over the chicken and sprinkle with salt, pepper and cayenne pepper. Roast for 10 minutes. Lower the oven heat to 350 degrees. Roast for another 40-45 minutes or until cooked through (a meat thermometer inserted into the thickest part of the breast will register 160 degrees), basting once or twice with the white wine. Let rest for 15 minutes before carving.

Makes 4-6 servings

Spur of the Moment Chicken

The fresh pineapples at my local Fairway were on sale when I went shopping this week. They were so well-priced that I bought one, even though most of the time I forget about the one I already have at home, sitting in a corner near the cabinet, getting over-ripe and mushy.

But as I put the fruit in my cart I made a spur of the moment decision to roast it with a chicken breast, which I also purchased and which we ate for dinner last night. 

The pineapple added a juicy acidity; I also seasoned the meat and fruit with just a hint of Aleppo pepper (you can use cayenne too) and cinnamon. The dish was sweet and hot, mild and tangy. Perfect.

All gone! Not a morsel left for lunch today!

Here's the recipe:

Roasted Chicken Breasts with Fresh Pineapple

• 2 cups cut up fresh pineapple
• 2 whole bone-in chicken breasts (or 4-6 whole chicken legs (including drumstick and thigh)
• 1-1/2 tablespoons olive oil
• salt to taste
• 2 teaspoons finely chopped fresh ginger
• Aleppo pepper or cayenne
• ground cinnamon

Preheat the oven to 425 degrees. Place the pineapple chunks and chicken breasts in a roasting pan. Brush the chicken with the olive oil and sprinkle with salt to taste. Scatter the ginger over the chicken and fruit and sprinkle lightly with Aleppo pepper and cinnamon. Place the pineapple under the chicken breasts. Roast for 10 minutes. Lower the oven heat to 350 degrees. Roast for another 50-60 minutes or until cooked through (a meat thermometer inserted into the thickest part of the breast will register 160 degrees), basting once or twice with pan juices. Let rest for 15 minutes before carving.

Makes 4-6 servings