Roasted Lemongrass Chicken

• 1/4 cup plus 1 tablespoon canola oil or vegetable oil
• 5 tablespoons fish sauce (such as nuoc nam or nam pla),* divided
• 2 tablespoons sugar, divided
• 2 tablespoons chopped shallot
• 2 tablespoons oyster sauce*
• 2 fresh lemongrass stalks,** tough outer leaves removed, 4 inches of thick end finely chopped
• 1 teaspoon chili-garlic sauce*
• 1 garlic clove, chopped
• 1/2 teaspoon ground black pepper
• 1 3-pound chicken, quartered
• 1/2 cup water
• 1 tablespoon fresh lime juice

1. Preheat oven to 350u0b0F.
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.
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 175u0b0F, about 25 minutes. Transfer chicken to plate.
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.
5. *Available in the Asian foods section of many supermarkets and at Asian markets.
6. **Available in the produce section of many supermarkets and at Asian markets.

canola oil, fish sauce, sugar, shallot, oyster sauce, lemongrass stalks, chiligarlic sauce, garlic, ground black pepper, chicken, water, lime juice

Taken from www.epicurious.com/recipes/food/views/roasted-lemongrass-chicken-232701 (may not work)