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Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now
Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Vietnamese-style Roast Chicken

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This spatchcock chicken gives you gnarly goodness and full-on flavour in a fraction of the time. Add sensational sides and you’ll be in your Sunday roast element.

WATCH THIS RECIPE

VIETNAMESE-STYLE ROAST CHICKEN

PREP TIME

15 minutes
COOK TIME

1 hour 20 minutes
SERVES

4
Ingredients

 1 x 1.2kg chicken 

sliced cucumber to serve 

steamed rice to serve 

 

Marinade: 

1 lemongrass stalk, bruised and pale part finely sliced 

2 coriander roots 

4 garlic cloves 

3 tbsp soy sauce 

2 tbsp fish sauce 

1 tsp dark sweet soy sauce or kecap manis 

1 tbsp brown sugar 

 

Nuoc Cham: 

3 tbsp fish sauce 

2 tbsp white vinegar 

3 tbsp sugar 

2 tbsp lime juice 

1 long red chilli, finely chopped 

2 garlic cloves, finely chopped 

Steps
Step 1

To prepare the chicken, place it breast side down on a chopping board. Use scissors to cut down either side of the backbone and remove it. Flip the chicken over and press down on the breastplate so that breast bones crack and the chicken sits quite flat. 

Step 2

For the marinade, use a mortar and pestle (or a food processor) to pound the lemongrass, coriander roots and garlic to a fine paste. Stir through the soy sauce, fish sauce, dark sweet soy sauce and brown sugar. 

Step 3

In a large bowl, combine the chicken with the marinade. Allow to marinate for 10 minutes (or up to an hour). 

Step 4

Preheat the oven to 200°C/392°F. 

Step 5

For the nuoc cham, whisk together the ingredients and set aside until ready to serve. 

Step 6

Prepare a baking tray by lining it with foil and placing a baking rack on top. Place the chicken on the rack breast side up. Pour over the marinade. Pour 2 cups of water into the base of the baking tray. Roast for 40 minutes or until the chicken is cooked through (you can test by slicing into the leg joint and if the juices run clear, the chicken is cooked). Remove from the oven and allow to rest for 10 minutes. 

Step 7

Cut the chicken into pieces and serve with cucumber, nuoc cham and steamed rice. 

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