Serve this aromatic chicken with a side ofYellow Rice.
Ingredients
Makes 4 servings
Step 1
Preheat oven to 350°F.
Step 2
Whisk 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients in large bowl. Add chicken; turn to coat. Marinate at room temperature 1 hour.
Step 3
Heat remaining 1 tablespoon oil in 12-inch ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet (reserve marinade in bowl). Cook 4 minutes. Turn chicken, add reserved marinade to skillet, and transfer to oven. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 25 minutes. Transfer chicken to plate.
Step 4
Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to skillet. Bring to boil. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher. Serve chicken with pan juices.
Step 5
*Available in the Asian foods section of many supermarkets and at Asian markets.
Step 6
**Available in the produce section of many supermarkets and at Asian markets.
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Reviews (26)
Back to TopIn a conversation with a friend about how parents don't cook anymore, my daughter said that I cook like Gordon Ramsey's coming for dinner. I laughed and said I wasn't sure that was right. I think I would have been ready for Chef Ramsey tonight, though. We loved this recipe. It was so flavorful and really easy to make. I had chicken thighs on hand, so I used those. I served it with broccoli and Asian coconut rice. Perfect. I'll definitely be saving this one.
Selmas
Puako, HI
7/29/2019
We liked this. I halved the oyster sauce and used palm sugar instead of regular. I agree that it is just a little heavy on the fish sauce, but I ended up using the full amount. Note that fish sauce brands differ a big, eg. Tiparos will be saltier/funkier than Red Boat, etc., and to adjust based on what you like. I served this with white rice and som tam.
lschmidt
Portland, OR
11/19/2013
This was fantastic! I had to cut the marinating time down, but the chicken still had really good flavor. Next time, I'd probably just marinate it overnight. I did think the recipe has too much fish sauce in it, and the remaining marinade was too fishy/salty for us to use as a sauce, so it was tossed. Overall, the chicken was moist & flavorful, and the rice went well with it. It's a repeat.
Cookingcutie11
NY
2/6/2013
I took the advise of previous cooks and cut the oil in the marinade by half. Then I skimmed the finished sauce by spooning off the excess. I removed a 1/2 cup of fat. To finish the sauce I added only the water and lime juice, but I doubled the lime juice for some counter to the richness.
Anonymous
Vallejo, CA
1/15/2011
Interesting and tasty. Had to roast for about 45 minutes as the time listed on the recipe was no where near sufficient to reach appropriate safe temps for poultry
jridg
1/4/2006
I forgot to mention in my previous review that I agree the oil is too much. I would use only about 2 TBS next time. I defatted the sauce and poured it over the finished dish which I served on the rice. I think this is a dish which deserves trying a second time with a few modifications.
369mpr
Milford Ontario
11/30/2005
I did like this recipe but it needed a tiny bit more kick. Next time I'll add more chili-garlic sauce - maybe 1/2 teaspoon and I'll pound the lemon grass before I chop it. I used a 375 temp. oven which I found too low. I'll do it in a 400 degree oven. The rice was very nice but I thought needed a tiny bit of salt and some fresh pepper. This is a lovely dish that just needs a bit more oomph.
Anonymous
Milford Ontario
11/30/2005
This was very good dish. I would use about 1/2 as much oil in marinade the next time I make this...it was just a bit too oily. I didn't have any oyster sauce so I added just a bit of soy sauce. I did not find it too salty. Also, made with the suggested rice side dish, which was nice. However, next time I'll probably just do basmati or jasmine, and let the rice soak up flavor of nice sauce.
Anonymous
Chaoel Hill, NC
11/16/2005
I agree this was way too salty. Has anyone ever really read the label on oyster sauce? 1 TBS alone has at least 600mg sodium in it -- and that's the low sodium version! Combine that with the other sauces and this is salt overkill. Overly saltly and greasy - I will never make again. There are better ways to use a whole chicken.
Anonymous
LA
11/10/2005
My kids LOVED this chicken, including my 4 year old who liked pretty much nothing unless it's mac and cheese. It's a great family dinner meal when made w/ the rice and a salad.
Anonymous
Walnu Creek, CA
11/7/2005
I do usually love these flavors but this wasn't exciting enough to say I'd do it again. Worth doing once though. Made with the yellow rice & this was a nice complement. Cooked at 375F and timing perfect.
Anonymous
Ancaster Ontario
10/29/2005
Pretty good! I roasted at 375 & the timing came out just about right. Prepared with items on hand, so lemongrass became lemon zest, and it still turned out well. Did not find it too salty at all from the fish sauce, but I will cut down on the oil in the marinade next time.
JJK
Denver, CO
10/24/2005
My 4 children plus 1 friend LOVED this recipe!!!
KimHammer
Vancouver, BC
10/16/2005
I thought this was awful. WAY too salty.
Anonymous
Los Angeles, CA
10/13/2005
This was pretty good, something different to do with chicken and to use up lemongrass (don't plant it if you don't like it a lot), but I didn't care for the dark undertone to the sauce flavor, I think from the oyster sauce. Next time I'll leave that out, maybe sub some seasoned rice vinegar or something to brighten up the flavor.
Anonymous
Miami FL
10/3/2005
