Prep 20 mins
Cook 25 mins
Bon Appétit, September 2005. Prep time does not include marinating time.
Make and share this Roasted Lemongrass Chicken recipe from Food.com.
- 1⁄4 cup vegetable oil
- 5 tablespoons fish sauce, divided (such as nuoc nam or nam pla)
- 2 tablespoons sugar, divided
- 2 tablespoons shallots, chopped
- 2 tablespoons oyster sauce
- 2 stalks fresh lemongrass, tough outer leaves removed, 4 inches of thick end finely minced
- 1 teaspoon chili-garlic sauce
- 1 garlic clove, chopped
- 1⁄2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 3 lbs chicken, quartered
- 1⁄2 cup water
- 1 tablespoon fresh lime juice
- In a large bowl, whisk together 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients.
- Add chicken and turn to coat. Marinate chicken at room temperature 1 hour.
- Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat.
- Add the chicken to the skillet, skin side down. Reserve the marinade in the bowl. Cook the chicken for 4 minutes.
- Turn the chicken over, add the reserved marinade to skillet, and transfer the skillet to the oven.
- Roast the chicken until a thermometer inserted into the thickest part of thigh registers 175°F, probably about 25 minutes.
- Transfer the chicken to a plate and keep warm.
- Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to the juices in the skillet and bring to a boil.
- Boil for one minute, then remove the skillet from the heat.
- Use a spoon to skim the fat from the surface, then strain the pan juices.
- Serve the chicken with pan juices.