Vietnamese Roasted Chicken

5 from 1 rating

A super yummy and easy roasted chicken recipe with a fish sauce glaze.

Prep Time15

Cook Time1 25

Course: Dinner

Cuisine: American, Vietnamese

Diet: Gluten Free

Keyword: roasted chicken, roasted chicken recipe, Vietnamese roasted chicken

Servings: people

Calories: 636kcal

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!

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.