Roast Lemon Grass Chicken

I found this in a 2005 Bon Appetite. Of course, I made some changes (such is my nature) but it is absolutely yummy. Even the kids like it! Be warned though, when you first begin roasting the chicken, the fish sauce fragrance will be rather pronounced-- it is not at all strong in the finished dish, and adds so much flavor-- don’t leave it out.

3 lemon grass stalks, trimmed or dark green leaves, smashed and cut fine
1 large cloves garlic, pressed or minced
1 small shallot, peeled and minced
Juice of one lime
¼ cup hot water
1 rounded teaspoon sugar
¼ cup fish sauce
1 tablespoon vegetable oil
2 tablespoons oyster sauce
¼ cup sweet (or spicy if you like) chili-garlic sauce

1 chicken, cut into 8 pieces

1) Mix all marinade ingredients in a bowl. Place chicken pieces in a large Tupperware or zip-top container. Pour marinade over and turn pieces to coat. Place in the refrigerator to marinate for about 4 hours (turning several times to make sure all pieces are marinating equally.)

2) Preheat oven to 200C (400F). Take chicken out of the marinade and place on to a parchment or baking paper-lined baking sheet. Roast for about 45 minutes (until juices run clear when pierced with a knife). The chicken will caramelize somewhat, due to the sugar in the marinade.

Serves 4 adults with sautéed sesame broccoli.

Do this: Roast extra chicken, chill overnight in the fridge then serve cold over fresh greens or baby spinach with lemon dressing