Roasted Lemongrass Chicken

Easy! Definitely worth serving to guests. Prep for the  marinade and sauce can be done ahead; finish is quick. We didn’t even bother to strain the sauce as the recipe suggests. And double the sauce. It is as good on the rice as it is on the chicken.

Makes 4 servings.

Original Recipe and photo from Epicurious.com

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* 
4 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

Preheat oven to 350°F.

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.

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.

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.

*Available in the Asian foods section of many supermarkets and at Asian markets.

**Available in the produce section of many supermarkets and at Asian markets.

Read More http://www.epicurious.com/recipes/food/views/Roasted-Lemongrass-Chicken-232701#ixzz1N8B2nxGd