Siamese Roast Chicken
- 2 stalks lemongrass, thinly sliced (tender inner core only)
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 teaspoon (or to taste) dried red pepper flakes
- 1 tablespoon fish sauce
- 1 whole roasting chicken
- Salt and pepper to taste
- Vegetable oil
Instructions:
The longer you let the bird take on the flavor nuances of the spice rub, the more aromatic your roast chicken will be.
- To prepare the marinade, place the lemongrass, onion, garlic, red pepper, and fish sauce in a food processor. Process until a thick paste is formed. Refrigerate for at least 30 minutes, overnight if possible.
- Spread the marinade throughout the chicken cavity and then sprinkle the cavity with salt and pepper. Rub the outside of the bird with a bit of vegetable oil (or butter if you prefer) and season with salt and pepper. Place the bird in a roasting pan, and cover it with plastic wrap. Refrigerate for a few hours to marinate, if possible. Remove the chicken from the refrigerator approximately 30 minutes before roasting.
- Preheat the oven to 500 degrees. Remove the plastic wrap and place the bird in the oven, legs first, and roast for 50 to 60 minutes or until the juices run clear.