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Home » Recipes » Chicken & Poultry

Feb 7, 2023(updated Mar 10, 2023)

Vietnamese Roasted Chicken

5 from 1 vote

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by Becca Du

Jump to Recipe Print Recipe

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.

Vietnamese roasted chicken in a baking dish.

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!

The stuffing for the chicken: lemongrass, garlic cloves, and a lemon.

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.
Garlic, butter, and olive oil rubbed on the chicken.
Rub butter, olive oil, and garlic on the chicken. Season with salt and pepper.
Chicken stuffed with a lemon
Stuff the chicken with lemongrass, lemon, and garlic.
Glaze for the roasted chicken
While the chicken is baking combine all the ingredients for the fish sauce glaze

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!

Chicken after baking for 1 hour and 15 minutes.
Take the chicken out after 1 hour 15 minutes and increase the oven to broil.
Brushing the glaze on the chicken
Brush the chicken with the fish sauce glaze

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.

A close up of the Vietnamese roasted chicken showing 1 leg and part of the breast.

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.

A close up of Vietnamese roasted chicken showing the breast of the chicken.

Did you make this dish?

If you made this dish, I would love to see!

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Vietnamese roasted chicken in a baking dish.

Vietnamese Roasted Chicken

Becca Du
A super yummy and easy roasted chicken recipe with a fish sauce glaze.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 25 mins
Course Dinner
Cuisine American, Vietnamese
Servings 4 people
Calories 636 kcal

Equipment

  • Oven Thermometer

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

  1. Olive oil can be substituted with any kind of neutral oil like vegetable or grapeseed oil.
  2. 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!
  3. 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.
  4. 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.

Nutrition

Calories: 636kcalCarbohydrates: 14gProtein: 37gFat: 48gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 165mgSodium: 2447mgPotassium: 535mgFiber: 1gSugar: 7gVitamin A: 693IUVitamin C: 21mgCalcium: 63mgIron: 3mg
Keyword roasted chicken, roasted chicken recipe, Vietnamese roasted chicken
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About Me


Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

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