Vietnamese Roasted Chicken
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1½ teaspoons sugar
  • ½ teaspoon black pepper
  • 1½ tablespoons soy sauce
  • 1½ tablespoons fish sauce
  • 1½ tablespoons olive oil
  • 4 garlic cloves, minced
  • 2½ pounds bone in, skin on, chicken thighs
Instructions
  1. Combine the sugar, pepper, soy sauce, fish sauce, olive oil and garlic in a large zip top bag. Massage the bag until all ingredients are well combined. Add the chicken, again massaging the bag until the chicken is well coated in the marinade. Marinate chicken in the refrigerator overnight, or overnight.
  2. Place a rack in the middle position of the oven. Heat oven to 350 F.
  3. Sear chicken, skin side down, in a large oven proof skillet, over medium high heat. Cook the chicken until the skin is golden brown, about 7 minutes. Flip chicken over and cook for another 3 minutes.
  4. Remove chicken from the pan and pour off extra grease, leaving a thin layer of grease on the bottom of the skillet. Also remove any burnt garlic from the skillet. Place chicken, skin side up, back in the skillet.
  5. Place skillet in the oven and roast until chicken has reached an internal temperature of 165 F, about 30 minutes.
  6. Serve hot.
Recipe by The Little Chef at http://littlechefblog.com/vietnamese-roasted-chicken/