Name: Garlic-Lemongrass Roast Chicken
Total time: 1 h 35 min
Yield: 4 serving(s)
Ingredients: 4 lb. whole chicken; 3 stalks lemongrass, outer layers removed; 2 heads garlic, cloves peeled; 1 c. cilantro leaves and tender stems; 1/4 c. oyster sauce; 1/4 c. chili garlic sauce; 3 tbsp. fish sauce; 3 tbsp. seasoning soy sauce; 3 tbsp. lime juice (from 2 limes); 1 tbsp. black pepper; 1 tsp. MSG, optional; 1/4 c. granulated sugar; 1 large onion, quartered; 1 pt. cherry tomatoes; 1/2 c. low-sodium chicken broth; Sticky rice, for serving

Step 1Pat chicken dry. Remove neck and innards from inside cavity and place chicken in a large bowl.

Step 2Roughly chop the white parts of lemongrass (typically the bottom third of the stalk—reserve the tops for the cavity). Add to a food processor with half the garlic, cilantro, oyster sauce, chili garlic sauce, fish sauce, seasoning soy sauce, lime juice, black pepper, MSG, if using, and sugar. Process until combined and pourable.

Step 3Pour marinade over chicken and massage all over (avoid getting too much in the cavity). Smash reserved lemongrass tops with the bottom of a knife and place in cavity. Tie legs together and let chicken marinate 1 hour or up to overnight in the refrigerator.

Step 4Preheat oven to 450º. Place onion, tomatoes, remaining garlic cloves, and chicken broth in a roasting pan or baking dish. Add chicken, breast side up, and roast 10 minutes. Reduce heat to 400º and roast, basting twice, until juices run clear and a meat thermometer inserted into the center of the thigh reaches 165º, about 1 hour 15 minutes. (After 40-ish minutes, cover chicken with aluminum foil to prevent skin from burning.)

Step 5Heat broiler. Baste chicken again and broil until skin is crispy, 2 to 3 minutes.

Step 6Transfer to a cutting board and carve.

Step 7Serve chicken with roasted vegetables and sticky rice