Easy Vietnamese Oven Roasted Chicken Recipe | D’Artagnan

Step 1

Recipes Chicken, Capon & Poussin

Step 2

In a medium bowl, whisk together soy sauce, fish sauce, honey, garlic, chopped cilantro, ginger, lemongrass, sambal oelek, sesame oil, 1 tablespoon avocado oil, lime zest, and juice. Place the chicken breasts in a non-reactive dish and pour in marinade, turning breasts to coat. Cover with cling film and refrigerate for at least 1 hour, up to 3 hours.Remove chicken from the fridge about 30 minutes before you’re ready to cook. Preheat oven to 425 degrees F. Line a rimmed sheet pan with aluminum foil and fit with a wire rack. Brush the rack with about ½ tablespoon of avocado oil.Remove chicken breasts from the marinade, allowing excess to drip off, and place them on the rack skin-side-up with a few inches of space between each. Discard marinade. Brush the remaining ½ tablespoon of avocado oil over the skin and roast until the thickest part of the breast registers 160 degrees F on an instant-read thermometer, about 35 minutes. (If you desire crispier skin, place the chicken under a high broiler for a few minutes, but be mindful that the marinade will burn quickly.)Rest the chicken for 10 minutes before garnishing with cilantro leaves and lime wedges. Serve with rice.