Vietnamese Roast Chicken Recipe (Vietnamese Baked Chicken)
Vietnamese Roast Chicken Recipe also known as Vietnamese chicken, Fish Sauce Chicken is a flavour packed roast chicken made with a pungent tasty marinade like lemon, brown sugar, garlic, ginger, chilli & crushed lemongrass. This dish is perfect to serve for any weeknight dinner with rice or a side salad.
Equipment
OTG or Oven
Roasting Pan with Wire Rack
Ingredients
- 6 large Chicken Thigh
- 2 large Chicken Drumsticks
- 2 tablespoon Oil
For Marination (To grind)
- 6 no Shallots peeled & left whole
- 6 cloves Garlic peeled & left whole
- 1 inch Ginger sliced thinly
- ⅓ cup Coriander leaves chopped
- 3 no Lemongrass stem alone chopped
- 2 tablespoon Red Chilli flakes to taste
- ¼ cup Fish Sauce
- 2 tablespoon Soy Sauce
- 2 tablespoon Brown Sugar (Palm Jaggery)
- 2 teaspoon Salt
- 3 tablespoon Lemon Juice
- 2 tablespoon Vinegar
- 3 tablespoon Oil
Instructions
- Take chicken in a bowl. Make deep slashes over the chicken. Pat them dry completely.
- Take the marinade ingredients in a blender. Make it into a coarse puree, don't add any water.
- Pour the marinade into the chicken and mix it really well. Make sure to apply it on the slashes too. Cover and let the chicken marinade in fridge for 2 to 4 hours or overnight.
- Remove chicken from fridge at least 30 minutes before baking so it can come to room temperature. Preheat oven to 220 degree C (440 degree F)
- Take a roasting pan. Line the roasting pan with aluminium foil. Place a wire rack on top. Arrange the chicken over the rack. Make sure to leave space between them so it bakes evenly.
- Place the tray in the middle rack of the preheated oven and roast a total of 1 hour. Around 20 minutes in, remove the tray from oven. Take the remaining marinade, apply all over the chicken top. Drizzle little oil on top of the chicken. Place it back into the oven and continue baking.
- Once the chicken is baked, remove from oven and check whether it is cooked. if not return back into the oven for another 10 to 15 minutes. Once chicken is baked, remove from oven. Let it rest for 10 minutes before serving. Enjoy.
Notes
1. How to tell when the chicken is done. Plan on 15-18 minutes of cooking time per pound, then add 15 minutes plus resting time. Resting roast chicken for 15 mins before slicing is must.
2. Roast your chicken at 425°F and baste occasionally while cooking. Basting chicken with the juices from the bottom of pan often helps to make the chicken juicy.
3.Roasting chicken with skins on is important to make the chicken juicy. Roasting chicken with skins on makes it super crispy and juicy.
4)Don't over bake the chicken , else it will get dry.
5)Marinate the chicken for best result. I usually marinate it overnight. But marinate it for 2 to 3 hours.
Nutrition
Nutrition Facts
Vietnamese Roast Chicken Recipe (Vietnamese Baked Chicken)
Serving Size
1 servings
Amount per Serving
Calories
686
% Daily Value*
Fat
55
g
85
%
Saturated Fat
11
g
69
%
Trans Fat
0.3
g
Polyunsaturated Fat
13
g
Monounsaturated Fat
26
g
Cholesterol
209
mg
70
%
Sodium
3042
mg
132
%
Potassium
650
mg
19
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
41
g
82
%
Vitamin A
1492
IU
30
%
Vitamin C
7
mg
8
%
Calcium
53
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.