Roasted Lemongrass Chicken
A fragrant Vietnamese-inspired roasted chicken dish marinated in lemongrass, fish sauce, and aromatic seasonings. The chicken is first marinated, then pan-seared and roasted until golden, served with flavorful pan juices.
Ingredients
- •¼ cup canola oil
- •5 tablespoons fish sauce
- •2 tablespoons sugar
- •2 tablespoons shallot
- •2 tablespoons oyster sauce
- •2 stalks lemongrass
- •1 teaspoon chili-garlic sauce
- •1 clove garlic
- •½ teaspoon black pepper
- •1 whole chicken
- •½ cup water
- •1 tablespoon lime juice
Cooking Instructions
- 1.
Preheat oven to 350°F.
5 min
- 2.
Whisk 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients in large bowl. Add chicken; turn to coat. Marinate at room temperature 1 hour.
60 min
- 3.
Heat remaining 1 tablespoon oil in 12-inch ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet (reserve marinade in bowl). Cook 4 minutes. Turn chicken, add reserved marinade to skillet, and transfer to oven. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 25 minutes. Transfer chicken to plate.
29 min
- 4.
Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to skillet. Bring to boil. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher. Serve chicken with pan juices.
10 min
- 5.
*Available in the Asian foods section of many supermarkets and at Asian markets.
- 6.
**Available in the produce section of many supermarkets and at Asian markets.
