Vietnamese Roasted Chicken

I believe good food and good cooking is the key to a hold family together in the Vietnamese culture. Many recipes for snack foods or fancy dinners use the roasted whole chicken. I like the marinade for this dish and prepare it often with an easier method as does the recipe today.  Instead of using the whole chicken, I use chicken legs and thighs. With a small family size, this recipe works perfectly. Most of the ingredients for this recipe are familiar in Thai, Indian, or Chinese cooking, so anyone can claim title to this recipe. Rice is central to the Vietnamese people, but bread or rice noodles are good with this dish.  I call it Vietnamese roasted chicken because I am Vietnamese, and I am the one who posted this recipe today.

 Ingredients:

4 chicken legs, with thighs

Marinade ingredients:

2 shallots, finely chopped

5 garlic cloves, minced

2 lemongrass stalks, finely chopped, about 3 tbs

2 tbs fish sauce

2 tbs soy sauce

2 tbs honey

1 tsp black pepper

Juice of one lemon

1 tbs sweet chilli sauce

Directions:

Wash the chicken and use the knife to slit the chicken a few times.

Combine the marinade ingredients and rub the marinade all over the chicken.

Cover and leave to marinate for a few hours or overnight in the refrigerator.

Line a baking dish with foil for easy cleaning.

Place chicken on the baking dish and baked in a preheated oven set to 425° for 30 minutes and then turn the chicken over and bake for another 20 minutes.

Remove from oven. Enjoy!!

* Use this marinade to marinate for boneless, skinless, chicken breast 

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