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Recipes

Roasted Lemongrass Chicken

Photography by Noel Barnhurst

5.0

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Recipe information

  • Yield

    4 Servings

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

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

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