Roasted Lemongrass Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this aromatic chicken with a side of Yellow Rice. Ingredients:
1/4 cup plus 1 tablespoon canola oil or vegetable oil |
5 tablespoons fish sauce (such as nuoc nam or nam pla),* divided |
2 tablespoons sugar, divided |
2 tablespoons chopped shallot |
2 tablespoons oyster sauce |
2 fresh lemongrass stalks,** tough outer leaves removed, 4 inches of thick end finely chopped |
1 teaspoon chili-garlic sauce |
1 garlic clove, chopped |
1/2 teaspoon ground black pepper |
1 3-pound chicken, quartered |
1/2 cup water |
1 tablespoon fresh lime juice |
Directions:
1. Preheat oven to 350°F.
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.
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.
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.
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.
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