Name: Roasted Vietnamese Chicken with Lemon Leaves (Gà Nướng Lá Chanh)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: Asian
Ingredients: 1 small whole chicken (butterflied with backbone removed); 1 stalk lemongrass (bottom half only, slice thin); 5 large lemon/lime leaves (slice into thin strips); 1 large shallot (peel); 5 large garlic cloves (peel); 2 teaspoons granulated sugar; 2 teaspoons chicken bouillon powder; 2 teaspoons sea salt; 1 teaspoon sea salt; 1/2 teaspoon MSG; 4 tablespoons lemon/lime juice; Red chili peppers (mince)

Description

Roasted chicken marinated in lemongrass, garlic, shallots, and lemon leaves, served with a zesty spicy lemon dipping sauce.

Ingredients

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Chicken Marinade

1 small whole chicken (butterflied with backbone removed)
1 stalk lemongrass (bottom half only, slice thin)
5 large lemon/lime leaves (slice into thin strips)
1 large shallot (peel)
5 large garlic cloves (peel)
2 teaspoons granulated sugar
2 teaspoons chicken bouillon powder
2 teaspoons sea salt

Spicy Lemon Dipping Sauce (Muoi Ot Chanh)

1 teaspoon sea salt
1/2 teaspoon MSG
4 tablespoons lemon/lime juice
Red chili peppers (mince)

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Instructions

In a food processor, chop up lemongrass, lime/lemon leaves, shallot, garlic, sugar, chicken bouillon powder and salt until combined.
Marinate chicken liberally with mixture.
Roast chicken: Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a wire rack. Roast chicken with skin side down for 25 minutes. Flip. Roast for additional 25 minutes until golden brown.
Make the dipping sauce: Combine salt, MSG, lemon/lime juice and chili peppers. Mix until combined. Serve on the side with chicken.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Bake
Cuisine: Asian, Vietnamese