Lemongrass Roasted Chicken

Okay, as promised earlier, here is the recipe for the roasted chicken. The chicken is tasty on its own and goes really well with the green mango salad. If you prefer to have the chicken with the soy-lime dipping sauce, then you should try having them with some steamed rice. Simple tasty!

Recipe adapted from Pleasures Of the Vietnamese Table by Mai Pham

Lemongrass Roasted Chicken

Ingredients

4 Tbsp Minced Lemongrass
2 Tbsp Minced Shallots
2 Tbsp Minced Garlic
2 Tbsp Soy Sauce
2 Tbsp Sugar
2 Tbsp Fish Sauce
1 Tbsp Dried Chili Flakes
1 tsp Sea Salt
1 Whole Chicken (about 3 lbs)
2 Tbsp Minced Cilantro
3 Tbsp Vegetable Oil
1/2 Cup Soy-Lime Dipping Sauce

Method

Remove 2 Tbsp of lemongrass and set aside in a small bowl. Combine the remaining lemongrass, shallot, garlic, soy sauce, sugar, fish sauce, chili flakes and salt in a large bowl. Add the chicken and turn to coat, tucking some marinade underneath the skin. Pour any excess marinade into the bird cavity. Cover the chicken with plastic wrap, then marinate in the refrigerator for at least 4 hours, preferably overnight. Bring the chicken to room temperature before baking.

Preheat the oven to 350˚F. Put the chicken, breast side down, on a rack in a roasting pan. Bake for 40 minutes. Turn the bird over and roast until the chicken is cooked and nicely browned, about 20 to 30 minutes more. About 10 minutes before the chicken is done, combine the remaining 2 Tbsp lemongrass with the cilantro and oil. Brush the mixture on the bird, then continue to roast until it is done and the juices run clear. Let the chicken rest 10 minutes before carving. Serve with Soy-Lime Dipping Sauce and fried or steamed rice. (The pan juices are delicious on the rice)

Soy-Lime Dipping Sauce

1 Clove Garlic
2 Fresh Thai Bird Chilies
2 1/2 Tbsp Sugar
1/3 Cup Soy Sauce
2 1/2 Tbsp Fresh Lime Juice With Pulp
1/4 Cup Water

Method

Place the garlic, chilies and sugar in a mortar and pound into a paste. (You can also chop the garlic and chilies by hand.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.