Lemongrass Roasted Chicken

By Janet-2

Ingredients

• Marinade:
• • 5 tbsp. minced lemongrass
• • 2 tbsp. minced shallots
• • 2 tbsp. minced garlic
• • 2 tbsp. soy sauce
• • 2 tbsp. sugar
• • 1 ½ tbsp. fish sauce
• • 1 tbsp. hot red pepper flakes
• • ½ tsp. kosher salt
• • 1 whole chicken (preferably free-range), patted dry
• • 3 tbsp. minced cilantro
• • 3 tbsp. vegetable oil
• • Lime-soy dipping sauce – see recipe
• Lime-soy dipping sauce:
• • 1 garlic clove
• • 2 fresh Thai bird chilies
• • ½ tsp. ground chile paste, or to taste
• • 2 tbsp. sugar
• • ¼ cup soy sauce
• • 2 tbsp. fresh lime juice with pulp
• • 3 tbsp. water, or to taste

Preparation

Step 1

Remove 2 tbsp. lemongrass and set aside in a small bow. Combine the remaining lemongrass, shaloots, garlic, soy sauce, sugar, fish sauce, red pepper flakes and salt in a large mixing bowl.

Add the chicken and turn to coat, tucking some of the marinade underneath the skin.

Pour any excess marinade into the cavity of the bird. Refrigerate for at least 4 hours, preferably overnight.
Bring the chicken to room temperature before roasting it. Preheat the oven to 350°.

Put the chicken breast-side down on a rack in a roasting pan.

Roast for 40 minutes. Turn the bird over and roast until it is cooked and nicely browned, about 20-30 minutes longer.

About 10 minutes before the chicken is done, combine the reserved 2 tbsp. lemongrass with the cilantro and oil. Rub the mixture on the bird, then return to the oven to continue roasting. The chicken is done when the juices run clear. Let rest for 10 minutes before carving.

Serve with Lime-soy Dipping sauce.