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Roast Chicken Singapore Style

Roast Chicken Singapore style

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 50 minutes
  • Total Time: 2 hours 10 minutes


Traditional roast chicken jazzed up with South East Asian spices like lemongrass and galangal.



  • 1 whole chicken, about 1.8 kg (I usually buy organic or at the very least, a free range bird)
  • 1 large onion, quartered
  • 1 lemongrass, bruised
  • 1 lime, halved (juice of half used in paste later)
  • 4 kaffir lime leaves
  • Grind to a paste
  • 1 medium onion
  • 4 cloves garlic
  • 2 in/5 cm ginger
  • 1 in/2 cm galangal or 1 tsp shop bought paste (omit if you can’t find it)
  • 1 lemongrass
  • half a red chilli (omit, if you don’t want the heat)
  • juice of half a lime


  1. Grind or pound all the required ingredients together.
  2. Rub the paste all over the chicken. Ease some of it carefully under the chicken skin, as far as you can go, being careful not to break the skin.
  3. Place the quartered onion, the lemongrass, the lime halves and leaves in the chicken’s cavity.
  4. Place the chicken on a roasting dish, cover with foil and leave aside for 30 minutes for the chicken to marinade slightly. Turn the oven on to 190˚C/170˚C Fan.
  5. Put the chicken in the oven and cook for 1 and a half hours, basting after an hour.
  6. Take the foil off for the last 20 minutes to brown the chicken.
  7. Let the chicken rest, covered with foil, followed by a tea towel for another 20 minutes before carving.


  • Serving Size: 4-6