Roasted Lemongrass Chicken With Sweet Lime Sauce

Instructions

1. Step 1

   Thinly slice the lemongrass and then chop it up as finely as you can (alternatively you can use a food processor or chopper for the mincing part). Do the same with the onion, garlic, galangal/ginger, and chili.

2. Step 2

   Set chicken pieces in a roaster or flat baking pan, and rub these herbs all over the skin, all sides. Sprinkle lightly with salt and pepper.

3. Step 3

   Cover and leave in the refrigerator at least 1/2 hour or up to six hours to marinate.

4. Step 4

   Preheat oven to 350. While the oven is warming up, combine fish sauce, soy sauce, brown sugar, and coconut milk. Stir together until sugar is dissolved.

5. Step 5

   Drizzle this over chicken, turning to saturate. Try to get as many of the herbs on the skin of chicken as possible.

6. Step 6

   Add 1/4 cup water to the roaster/pan in and around the chicken.

7. Step 7

   Cover and set in the middle of your oven to bake 45 minutes.

8. Step 8

   Remove cover and continue roasting 20 minutes until chicken turns golden-brown (whole chicken will take longer).

9. Step 9

   Top with slices of fresh lime and chili, if desired, or just serve as is.

10. Step 10

    Accompany with plenty of Thai jasmine rice and the sweet lime sauce (below) on the side.

11. Step 11

    While chicken is roasting, make the side sauce. In a saucepan, add all sauce ingredients except cornstarch. Bring to a boil, then lower the heat to a simmer.

12. Step 12

    Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chili or chili sauce.

13. Step 13

    Add cornstarch and water mixture. Stir until sauce thickens. Serve with the roasted chicken and enjoy!