Vietnamese Lemongrass Roast Chicken

🧂 Ingredients

• 1 whole chicken

  (about 3-3.5lbs/1.3-1.6kg)
• 10 lemongrass stalks
• 4-5 garlic cloves, peeled
• 2-3 shallots, peeled
• 1 thumb-sized piece of ginger, peeled
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon soy sauce
• 2 tablespoons fish sauce
• olive oil

Instructions

• 1 I recommend spatchcocking the chicken for shorter cooking time and more even
  roasting. To do so, lay the chicken breast side down and use poultry shears to
  cut out the backbone. Flip the chicken over and use your palm to press down
  firmly over the breast so that the chicken lays flat. Tuck the wings back behind
  the breasts. Place the chicken breast side up on a baking sheet lined with
  aluminum foil.
• 2 Remove the outer dry layer from lemongrass stalks. Cut the stalks in half to
  separate the white and green parts. Lightly bruise the green parts and reserve
  them. Thinly slice the white parts then pound until fine with a mortar and
  pestle. Also pound all the garlic, shallot and ginger. Alternatively, you can
  blitz the lemongrass white parts, garlic, shallot and ginger in a food chopper
  until fine.
• 3 In a bowl, add salt, black pepper, soy sauce, fish sauce and all the pounded
  aromatic. Mix to combine, then spread this mixture all over the outside as well
  as inside of the chicken to season it. Cover and let it marinate in the
  refrigerator for 4-6 hours. If you don't have time, leave it at room temperature
  for 60-90 minutes before cooking.
• 4 Preheat your oven to 450°F (230°C). Spread the bruised lemongrass green parts
  underneath the chicken. Shake off the aromatics from the chicken skin. You can
  also tuck the aromatics underneath the chicken. Brush the chicken skin with oil,
  and then roast uncovered in the oven for 30 minutes or until golden and cooked
  through. Remove from the oven and let it rest for 5-10 minutes before serving.

Nutrition Info