Made with the most amazing fish sauce glaze, this Vietnamese roasted chicken is the Asian twist on a classic dinner recipe you never knew you needed. Pair this with some rice and vegetables, and you have the most comforting family dinner.
I have always wanted to have my own roasted chicken recipe because growing up, roasted chicken was such a quintessential American dish. But I always wanted to make it my way. I finally created one that I personally love. It has a little lemongrass, a little butter, and of course fish sauce. I hope you enjoy this yummy roasted chicken recipe!
Ingredients, Substitutions & Adjustments
Roasted Chicken
- Chicken – You can use any size of whole chicken for this recipe. I used a 3-4 pound chicken.
- Unsalted butter and olive oil – Adds flavor and gives the chicken a nice golden brown color. Olive oil can be substituted with any kind of neutral oil like vegetable oil and grapeseed oil.
- Salt and pepper for seasoning
- Garlic – Adds more flavor to the chicken. Fresh garlic can be substituted with 2 teaspoons of garlic powder.
- Lemongrass – Adds more flavor to the chicken. If you can’t find lemongrass, I would leave it out.
- Lemon – Adds more flavor to the chicken. Lemon can be substituted with lime.
Fish Sauce Glaze
- Fish sauce – Adds a yummy umami flavor to the glaze.
- Granulated sugar – Balances out the sweetness of the umami flavors in the fish sauce.
- Water – Balances out the umami flavors from the fish sauce. For more flavor, use low sodium chicken broth.
- Garlic – Adds more flavor to the glaze. Substitute 1/4 tsp garlic powder.
- Chili Flakes – Adds some spice to the glaze. Substitute with Thai chilis or chili garlic sauce.
- Lime juice – Helps balance out the umami and sweet flavors in the glaze. Substitute with lemon.
- Ginger – Add more flavor to the glaze. Substitute with 1/4 tsp ginger powder.
How to make my Vietnamese roasted chicken
Preheat oven to 425 degrees F (218 degrees C). Mix the melted butter and olive oil together. Brush butter and olive oil on entire chicken including inside the cavity. Season with salt and pepper. Rub garlic on entire chicken. Stuff the chicken with lemongrass, garlic, and lemon. Tie the legs together with butchers twine.
Put the chicken in the oven and bake for 1 hour and 15 minutes. Baste with the pan juices every 30 minutes. While the chicken is baking, combine all the ingredients for the glaze in a small sauce pan. Heat over medium high heat until the edges start to bubble. Remove from heat and set aside.
After the chicken has baked for 1 hour and 15 minutes, increase the temperature to broil. Brush with the glaze and bake for 10 minutes. The chicken should be done at this point. It should be done once the internal temperature reaches 165 degrees F (74 degrees C). If it is still not cooked through, lower the temperature back to 425 degrees F and put it back in the oven for 5-10 minutes before checking again. Remove the chicken from the oven and put it on a plate. Brush with the remaining glaze and serve.
Optional: If you want a sauce, pour chicken drippings into a sauce pan. Add the lemon juice from the lemon in the stuffing. Bring to a simmer and cook for 2-3 minutes. Strain the sauce and serve with the chicken!
Tips on how to make the perfect roasted chicken
How can you tell the chicken is done?
There are 2 methods you can use to check if your chicken is done. The most fool proof way is to use a meat thermometer! Stick the thermometer into the chicken and if it reads 165 degrees F then the chicken is done! The second method is the one my mom uses. She pierces the thigh of the chicken, and if the juices are clear, then it is done!
Make sure the chicken is fully thawed before baking
A chicken can be really hard to thaw. I found that moving the chicken to the fridge 24-48 hours in advance helps it thaw completely before I need to cook it. Thawing the chicken is important because a colder chicken needs more cooking time.
Move the oven rack to the center of the oven
Making sure the chicken is in the center of the oven ensures even cooking around the chicken.
How do you store this Vietnamese roasted chicken?
This dish can be stored in an airtight container in the fridge for up to 3 days and in the freezer for up to 3 months.
What can you serve this Vietnamese roasted chicken with?
The best side dishes to serve this roasted chicken with are rice and vegetables to balance out the meal. I personally love serving this dish with broken rice, some pickled vegetables, and raw vegetables.
Did you make this dish?
If you made this dish, I would love to see!
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Vietnamese Roasted Chicken
Equipment
Ingredients
Roasted Chicken
- 1 chicken whole, 3-4 pounds
- 3 tbsp unsalted butter melted
- 3 tbsp olive oil see note 1
- 2 tsp salt
- 2 tsp pepper
- 4 cloves garlic minced
Stuffing
- 1 stalk lemongrass
- 5 cloves garlic
- 1 lemon
Fish Sauce Glaze
- ¼ cup fish sauce
- 2 tbsp granulated sugar
- ¼ cup water
- 3 cloves garlic minced
- 1 tsp chili flakes
- 1 tbps lime juice
- 1 tsp ginger grated
Instructions
- Preheat oven to 425 degrees F (218 degrees C).
- Mix the melted butter and olive oil together. Brush butter and olive oil on entire chicken including inside the cavity.
- Season with salt and pepper, and rub garlic on entire chicken. Lastly, stuff the chicken with lemongrass, garlic, and lemon. Tie the legs together with butchers twine.
- Put the chicken in the oven and bake for 1 hour and 15 minutes. Baste with the pan juices every 30 minutes.
- While the chicken is baking, combine all the ingredients for the glaze in a small sauce pan. Heat over medium high heat until the edges start to bubble. Remove from heat and set aside.
- After the chicken has baked for 1 hour and 15 minutes, increase the temperature to broil. Brush with the glaze and bake for 10 minutes.
- The chicken should be done at this point. It should be done once the internal temperature reaches 165 degrees F (74 degrees C). If it is still not cooked through, lower the temperature back to 425 degrees F and put it back in the oven for 5-10 minutes before checking again. Remove the chicken from the oven and put it on a plate.
- Brush with the remaining glaze and serve.
- Optional: If you want a sauce, pour chicken drippings into a sauce pan. Add the lemon juice from the lemon in the stuffing. Bring to a simmer and cook for 2-3 minutes. Strain the sauce and serve with the chicken!
Notes
- Olive oil can be substituted with any kind of neutral oil like vegetable or grapeseed oil.
- How can you tell the chicken is done? There are 2 methods you can use to check if your chicken is done. The most fool proof way is to use a meat thermometer! Stick the thermometer into the chicken and if it reads 165 degrees F then the chicken is done! The second method is the one my mom uses. She pierces the thigh of the chicken, and if the juices are clear, then it is done!
- Make sure the chicken is fully thawed before baking. A chicken can be really hard to thaw. I found that moving the chicken to the fridge 24-48 hours in advance helps it thaw completely before I need to cook it. Thawing the chicken is important because a colder chicken needs more cooking time.
- Move the oven rack to the center of the oven. Making sure the chicken is in the center of the oven ensures even cooking around the chicken.
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by Becca Du