Name: Chicken Roasted with Lemongrass and Garlic
Yield: Makes 2 servings
Ingredients: 4 6-inch-long pieces lemongrass, cut crosswise into 1/2-inch pieces; 10 garlic cloves; 5 shallots, quartered; 4 serrano chilies, cut into 1/2-inch pieces; 1/2 cup water; 2 teaspoons salt; 1 1/2 teaspoons fish sauce (nam pla)*; 6 tablespoons olive oil; 2 tablespoons plus 1 1/2 teaspoons sugar; 1 2 1/2-pound chicken, cut in half, backbone removed; 1/2 onion, sliced; 5 ounces Chinese long beans, or regular green beans, cut into 2-inch pieces; 1/2 red bell pepper, diced; 2 tablespoons soy sauce; 1 1/2 tablespoons seasoned rice vinegar

Lemongrass lends a delicate flavor to this simple roast chicken from Market. Begin marinating the chicken one day ahead.

Recipe information

Yield
Makes 2 servings

Ingredients

4 6-inch-long pieces lemongrass, cut crosswise into 1/2-inch pieces

10 garlic cloves

5 shallots, quartered

4 serrano chilies, cut into 1/2-inch pieces

1/2 cup water

2 teaspoons salt

1 1/2 teaspoons fish sauce (nam pla)*

6 tablespoons olive oil

2 tablespoons plus 1 1/2 teaspoons sugar

1 2 1/2-pound chicken, cut in half, backbone removed

1/2 onion, sliced

5 ounces Chinese long beans, or regular green beans, cut into 2-inch pieces

1/2 red bell pepper, diced

2 tablespoons soy sauce

1 1/2 tablespoons seasoned rice vinegar

Preparation

Step 1
Puree the first 7 ingredients, 3 tablespoons oil, and 2 tablespoons sugar in blender. Place chicken in resealable plastic bag. Add lemongrass marinade and seal; turn to coat. Refrigerate overnight.
Step 2
Preheat oven to 450°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Remove chicken from marinade and season with salt. Add chicken, skin side down, to skillet. Cook until golden brown and crisp, about 8 minutes. Turn skin side up; transfer skillet to oven. Roast until chicken is cooked through, about 25 minutes.
Step 3
Meanwhile, heat 1 tablespoon oil in medium skillet over medium-high heat. Add onion; sauté until golden brown, about 5 minutes. Add green beans, bell pepper, soy sauce, rice vinegar, and 1 1/2 teaspoons sugar and cook until beans are tender and liquid reduces enough to coat beans, about 5 minutes. Divide between 2 plates. Top with chicken.
Step 4
*Available at Asian markets, specialty foods stores, and some supermarkets.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes