Vietnamese Roasted Chicken
A super yummy and easy roasted chicken recipe with a fish sauce glaze.
- Prep time
- 15 min
- Cook time
- 1 hr 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 chicken (whole, 3-4 pounds)
- 3 tbsp unsalted butter (melted)
- 3 tbsp olive oil (see note 1)
- 2 tsp salt
- 2 tsp pepper
- 4 cloves garlic (minced)
- 1 stalk lemongrass
- 5 cloves garlic
- 1 lemon
- ¼ cup fish sauce
- 2 tbsp granulated sugar
- ¼ cup water
- 3 cloves garlic (minced)
- 1 tsp chili flakes
- 1 tbps lime juice
- 1 tsp ginger (grated)
Instructions
- 1
Preheat oven to 425 degrees F (218 degrees C).
- 2
Mix the melted butter and olive oil together. Brush butter and olive oil on entire chicken including inside the cavity.
- 3
Season with salt and pepper, and rub garlic on entire chicken. Lastly, stuff the chicken with lemongrass, garlic, and lemon. Tie the legs together with butchers twine.
- 4
Put the chicken in the oven and bake for 1 hour and 15 minutes. Baste with the pan juices every 30 minutes.
- 5
While the chicken is baking, combine all the ingredients for the glaze in a small sauce pan. Heat over medium high heat until the edges start to bubble. Remove from heat and set aside.
- 6
After the chicken has baked for 1 hour and 15 minutes, increase the temperature to broil. Brush with the glaze and bake for 10 minutes.
- 7
The chicken should be done at this point. It should be done once the internal temperature reaches 165 degrees F (74 degrees C). If it is still not cooked through, lower the temperature back to 425 degrees F and put it back in the oven for 5-10 minutes before checking again. Remove the chicken from the oven and put it on a plate.
- 8
Brush with the remaining glaze and serve.
- 9
Optional: If you want a sauce, pour chicken drippings into a sauce pan. Add the lemon juice from the lemon in the stuffing. Bring to a simmer and cook for 2-3 minutes. Strain the sauce and serve with the chicken!