Chicken Roasted with Lemongrass and Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Lemongrass lends a delicate flavor to this simple roast chicken from Market. Begin marinating the chicken one day ahead. Ingredients:
4 6-inch-long pieces lemongrass, cut crosswise into 1/2-inch pieces |
10 garlic cloves |
5 shallots, quartered |
4 serrano chilies, cut into 1/2-inch pieces |
1/2 cup water |
2 teaspoons salt |
1 1/2 teaspoons fish sauce (nam pla) |
6 tablespoons olive oil |
2 tablespoons plus 1 1/2 teaspoons sugar |
1 2 1/2-pound chicken, cut in half, backbone removed |
1/2 onion, sliced |
5 ounces chinese long beans, or regular green beans, cut into 2-inch pieces |
1/2 red bell pepper, diced |
2 tablespoons soy sauce |
1 1/2 tablespoons seasoned rice vinegar |
Directions:
1. Puree the first 7 ingredients, 3 tablespoons oil, and 2 tablespoons sugar in blender. Place chicken in resealable plastic bag. Add lemongrass marinade and seal; turn to coat. Refrigerate overnight.
2. Preheat oven to 450°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Remove chicken from marinade and season with salt. Add chicken, skin side down, to skillet. Cook until golden brown and crisp, about 8 minutes. Turn skin side up; transfer skillet to oven. Roast until chicken is cooked through, about 25 minutes.
3. Meanwhile, heat 1 tablespoon oil in medium skillet over medium-high heat. Add onion; sauté until golden brown, about 5 minutes. Add green beans, bell pepper, soy sauce, rice vinegar, and 1 1/2 teaspoons sugar and cook until beans are tender and liquid reduces enough to coat beans, about 5 minutes. Divide between 2 plates. Top with chicken.
4. *Available at Asian markets, specialty foods stores, and some supermarkets.
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