Frequently asked questions

Where can I buy lemongrass?

You can find whole lemongrass stalks in the produce section of most grocery stores. Additionally, it may be sold in small sections inside packages near the packaged herbs.

What size Dutch oven do I need for a whole chicken?

We recommend a large Dutch oven (7 to 9 quarts) for a 4-pound chicken, so you can fit both the chicken and the rice without overcrowding.

Notes from the Food & Wine Test Kitchen

It is important to trim excess fat around the chicken's neck and cavity in order to reduce the amount of rendered fat. By doing so, the dish will not become greasy or excessively rich.

Suggested pairing

A stone fruit–scented, racy white like Hermann J. Wiemer HJW Vineyard Riesling is a wonderful accompaniment to complement the citrusy notes from the lemongrass and add brightness to the umami from the rice.

Make ahead

The chicken can marinate covered with plastic wrap in the refrigerator for up to 1 day.

Ingredients

1/4 cup lemongrass (white parts only, dark green parts reserved for trussing) (about 2 stalks)
3 tablespoons fish sauce
3 tablespoons light brown sugar
3 tablespoons unrefined coconut oil, divided
4 garlic cloves, peeled and smashed
1/2 teaspoon black pepper
1 (4-pound) chicken, patted dry, excess skin around neck and cavity trimmed
1 teaspoon kosher salt, divided
1 1/2 cups plus 1/3 cup coconut water, divided
1 1/4 cups uncooked jasmine rice
1/3 cup unsweetened toasted coconut flakes, plus more for garnish
Thinly sliced scallions and sliced red Fresno chiles, for garnish

Directions

Combine lemongrass, fish sauce, brown sugar, 2 tablespoons coconut oil, garlic, and black pepper in a blender; process until smooth, about 30 seconds. (Marinade will be loose and not emulsified.)
Tuck chicken wing tips behind shoulders. Run your fingers under chicken breast and thigh skin to loosen; lift skin, and spoon lemongrass mixture under skin, spreading evenly. Transfer chicken to a wire rack placed inside a rimmed baking sheet, and loosely cover with plastic wrap. Chill chicken in refrigerator at least 12 hours or up to 24 hours.
Preheat oven to 375°F. Sprinkle chicken with 1/2 teaspoon salt. Tie legs using the reserved dark green part of lemongrass or a piece of kitchen twine. Melt remaining 1 tablespoon coconut oil in a large Dutch oven over medium. Place chicken, breast side down, in Dutch oven. Cook until deeply browned in spots, about 6 minutes. Using tongs, flip chicken breast side up. Pour 1 1/2 cups coconut water around chicken, and bring to a simmer over high. Cover and transfer to preheated oven; roast until chicken is cooked through, about 40 minutes.
Meanwhile, rinse jasmine rice with cold water, gently stirring rice with your fingers, until water runs clear, about 1 minute; set aside.
Uncover Dutch oven. Stir coconut flakes, remaining 1/2 teaspoon salt, and remaining 1/3 cup coconut water into mixture around chicken. Spoon rice evenly around edge of Dutch oven, making sure rice doesn’t stick to chicken. Gently shake Dutch oven to redistribute rice. Cover and return to oven. Bake at 375°F until rice is tender and most of the liquid is absorbed, about 15 minutes.
Remove from oven, and let stand 10 minutes. Fluff rice around chicken with a fork. Garnish with additional coconut flakes, scallions, and chiles. Transfer chicken to a cutting board, and cut into pieces. Serve with rice.