Orange Lemongrass Chicken
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.
Pour mixture over chicken.
Roast @ 450F for 20 mins.
Remove + baste.
Roast another 35 mins or until center of chicken reaches 165F. (our favorite digital meat thermometer here!)
Let sit 10 mins, carve and serve with scallions on top.
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.
Pour mixture over chicken.
Roast @ 450F for 20 mins.
Remove + baste.
Roast another 35 mins or until center of chicken reaches 165F. (our favorite digital meat thermometer here!)
Let sit 10 mins, carve and serve with scallions on top.
