Garlic/Lemon Grass Chicken

Garlic/Lemon Grass Chicken

Original Post by Teri in Mar, 2010

This has to be one of my absolute favorite chicken recipes. It is so moist and delicious I know you will agree with me. You can substitute dehydrated lemon grass if you have the long blades as you will need to remove at the end of cooking. The combined flavors of the Tarragon, Garlic, Celery and Lemon Grass will have you begging for more. Serve with a nice glass of Chardonnay to bring out the flavors.


  • 1 whole chicken – cut up
  • Cloves of garlic (as many as you want, I use at least 30) – peeled
  • 3 stalks of Celery cut into pieces
  • Fresh or dried Tarragon (2 TBSP if using dried – more if using fresh)
  • 4-5 blades of Lemon Grass (fresh or frozen)
  • Olive oil
  • Lemon Salt and Fresh Ground Pepper to taste


Preheat oven to 350 degrees.

Cut up chicken and rub each piece with olive oil (put in hands and rub). Place chicken in a 9×12 glass baking dish.

Place peeled garlic all around the chicken.

Sprinkle with celery, Tarragon, salt and pepper.

Place blades of lemon grass over the chicken.

Sprinkle with a little more olive oil.

Cover with tin foil and bake for 1 – 1 ½ hours.

Serve with pasta or rice and a fresh salad.

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