Chicken Roasted with Lemongrass and Garlic

• 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

1. Puree the first 7 ingredients, 3 tablespoons oil, and 2 tablespoons sugar in blender.
2. Place chicken in resealable plastic bag.
3. Add lemongrass marinade and seal; turn to coat.
4. Refrigerate overnight.
5. Preheat oven to 450F.
6. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat.
7. Remove chicken from marinade and season with salt.
8. Add chicken, skin side down, to skillet.
9. Cook until golden brown and crisp, about 8 minutes.
10. Turn skin side up; transfer skillet to oven.
11. Roast until chicken is cooked through, about 25 minutes.
12. Meanwhile, heat 1 tablespoon oil in medium skillet over medium-high heat.
13. Add onion; saute until golden brown, about 5 minutes.
14. 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.
15. Divide between 2 plates.
16. Top with chicken.
17. *Available at Asian markets, specialty foods stores, and some supermarkets.

garlic, shallots, serrano chilies, water, salt, fish sauce, olive oil, sugar, chicken, onion, beans, red bell pepper, soy sauce, rice vinegar

Taken from www.epicurious.com/recipes/food/views/chicken-roasted-with-lemongrass-and-garlic-107930 (may not work)