Roasted Lemongrass Chicken

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

1. In a large bowl, whisk together 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients.
2. Add chicken and turn to coat.
3. Marinate chicken at room temperature 1 hour.
4. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat.
5. Add the chicken to the skillet, skin side down.
6. Reserve the marinade in the bowl.
7. Cook the chicken for 4 minutes.
8. Turn the chicken over, add the reserved marinade to skillet, and transfer the skillet to the oven.
9. Roast the chicken until a thermometer inserted into the thickest part of thigh registers 175F, probably about 25 minutes.
10. Transfer the chicken to a plate and keep warm.
11. Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to the juices in the skillet and bring to a boil.
12. Boil for one minute, then remove the skillet from the heat.
13. Use a spoon to skim the fat from the surface, then strain the pan juices.
14. Serve the chicken with pan juices.

vegetable oil, fish sauce, sugar, shallots, oyster sauce, outer, chiligarlic sauce, garlic, ground black pepper, vegetable oil, chicken, water, lime juice

Taken from www.food.com/recipe/roasted-lemongrass-chicken-139481 (may not work)