I love that this easy take on a Vietnamese recipe makes use of seasonal winter citrus - and if you've never roasted your chicken in a good ole' cup of OJ before, well prepare to fall in love. Pairs well with salad + ginger dressing and a side of rice.
1 whole chicken, spatchcocked (buy it this way if you can) heat oven to 450F add chicken to roasting tin rub evoo + S+P on chicken, set aside
In a large bowl, combine: 1 cup OJ 1 tbsp fresh chopped ginger 1 tbsp fish sauce 5 Thai chilis (or you can use red pepper flakes to taste) 2 tsp sugar 2 tbsp liquid aminos (or soy sauce) 2 tbsp chopped lemongrass. You can buy a jar at most grocery stores or you can use lemongrass vitality eo. If you are using vitality oil, add a few drops to the juice after roasting.