A delightful twist on a classic Thai-inspired roast chicken, featuring a citrusy glaze and aromatic herbs.
In a large nonreactive dish, combine the lemongrass, shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar.
Mix the marinade ingredients thoroughly to ensure even flavor distribution.
Place the chicken in the dish and coat it with the marinade, ensuring some marinade is tucked under the skin and inside the cavity.
Marinating the chicken overnight enhances the flavor.
Preheat your oven to 350°F (175°C).
Allow the chicken to come to room temperature before roasting for even cooking.
Place the chicken breast-side down on a rack in a roasting pan and roast for 40 minutes.
Using a rack prevents the chicken from sitting in its juices, ensuring crispy skin.
Flip the chicken breast-side up and continue roasting for another 20-30 minutes until golden brown.
Baste the chicken with its juices halfway through to keep it moist.
Mix the orange juice, cilantro, and vegetable oil in a small bowl.
Use freshly squeezed orange juice for the best flavor.
Brush the glaze over the chicken 10 minutes before it finishes roasting.
Applying the glaze towards the end prevents it from burning.
Let the chicken rest for 10 minutes before carving and serving.
Resting allows the juices to redistribute, making the chicken juicier.
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