Thai Lemongrass Roast Chicken

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This is really flavorful and juicy roast chicken. even my husband, who is growing tired of chicken, picks the bird clean when i make this one. from fine cooking, #22. marinating time included in the prep time.

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Steps

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In a nonreactive dish large enough to hold the chicken , combine all but 2 tbs.

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Of the lemongrass with all of the shallots , garlic , fish sauce , soy sauce , red pepper flakes , salt , and sugar.

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

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Pour any excess marinade into the birds cavity.

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Marinate in the refrigerator for at least 3 hours , preferably overnight.

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Bring the chicken to room temperature before cooking it.

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Heat the oven to 350f put the chicken , breast side down , on a rack in a roasting pan.

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Cook for 40 minute turn the bird over and roast until the chicken is cooked and nicely browned , 20 to 30 minute the sugar in the marinade may cause the pan juices to burn , but this wont affect the chickens flavor.

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About 10 minute before the chicken is done , combine the remaining 2 tbs.

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Lemongrass with the cilantro and vegetable oil.

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Using a spoon , rub the mixture on the bird , spreading it evenly.

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Continue roasting.

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The chicke.

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Ingredients

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lemongrass, shallots, garlic, fish sauce, soy sauce, crushed red pepper flakes, kosher salt, granulated sugar, whole chickens, fresh cilantro, vegetable oil