Gà Rô-ti (Vietnamese Roast Chicken)

🧂 Ingredients

• 1 Whole chicken(About 3-4 lbs (1.4-1.8 kg), preferably free-range for better flavor and texture. Pat it thoroughly dry inside and out.)
• 4 tbsp Unsalted butter(Softened to room temperature for easier spreading.)
• 3 tbsp Fish sauce(Use a good quality Vietnamese or Thai fish sauce for best results.)
• 2 tbsp Honey(Can substitute with brown sugar if honey is unavailable.)
• 2 stalks Lemongrass(Trim off the tough outer layers, bruise the stalks by hitting them with the back of a knife, and cut into 3-4 inch pieces.)
• 6 cloves Garlic(Peeled and lightly smashed.)

👨‍🍳 Instructions

1. 1

   Prepare the marinade: In a small bowl, whisk together the fish sauce and honey until well combined. Place the dried whole chicken in a large bowl or resealable bag. Pour the fish sauce and honey mixture over the chicken. Add the smashed garlic cloves. Massage the marinade all over the chicken, ensuring it gets into all crevices. Cover or seal and refrigerate for at least 4 hours, or preferably overnight, turning the chicken occasionally.

   ⏱️ 10 minutes prep, 4+ hours marinating
2. 2

   Preheat the oven to 400°F (200°C). Remove the chicken from the refrigerator about 30 minutes before roasting to allow it to come closer to room temperature. Prepare the lemongrass stalks by trimming off the tough outer layers, bruising them with the back of a knife, and cutting them into 3-4 inch lengths. Stuff the cavity of the chicken with the prepared lemongrass stalks and the garlic cloves from the marinade. Truss the chicken legs together with kitchen twine if desired, for more even cooking and a neater presentation.

   ⏱️ 10 minutes
3. 3

   Rub the softened butter all over the exterior of the chicken. Place the chicken breast-side up on a wire rack set inside a roasting pan. Roast in the preheated oven for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (avoiding the bone). The skin should be deeply golden brown and crispy. If the skin starts to brown too quickly, you can loosely tent the chicken with aluminum foil.

   ⏱️ 1 hour - 1 hour 15 minutes
4. 4

   Once cooked, carefully remove the chicken from the oven. Let it rest on a cutting board, loosely tented with foil, for at least 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more succulent chicken. Carve the chicken and serve hot. It is traditionally served with a dipping sauce made from salt, black pepper, and lime juice.

💡 Pro Tips

• ✓For extra crispy skin, ensure the chicken is thoroughly dried before marinating and roasting.
• ✓The fish sauce provides a deep umami flavor that is characteristic of Vietnamese cuisine.
• ✓Don't skip the resting step; it's crucial for juicy chicken.

🔄 Variations

• Add sliced ginger or star anise to the cavity along with the lemongrass for added aroma.
• For a quicker cooking time, spatchcock the chicken before marinating and roasting.

🥗 Nutrition

Per serving