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Vietnamese Chicken Roast 2

Serves 4 to 6 Entree chicken, Poultry

Vietnamese Chicken Roast 2

Vietnamese Chicken Roast 2 captures the essence of a home-cooked meal, the kind that graces everyday family tables across Vietnam. This dish is a staple, often prepared for casual gatherings or a comforting family dinner. It reflects the unpretentious and hearty style of Vietnamese home cooking, where ingredients are measured by intuition and the focus is on flavor rather than formality.

The chicken emerges from the oven with a golden, crispy skin, its savory aroma mingling with the subtle warmth of paprika. Potatoes, roasted alongside, soak up the chicken's juices, becoming tender and flavorful. A squeeze of fresh lemon brightens each bite, while salt and pepper accentuate the natural richness of the dish. This roast is meant to be shared, inviting everyone to gather around and savor its simple, satisfying taste.

Ingredients

  • 1whole chicken
  • 1 kgpotatoes
  • 2 tbspoil
  • 1 tsppaprika
  • lemonhalved
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the whole chicken dry with paper towels to ensure a crisp skin. Season the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, ensuring even coverage over the entire surface. Heat 2 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil shimmers, carefully place the chicken in the pan, breast side down, and brown it for about 5-7 minutes until the skin is golden and crisp.
  2. While the chicken is browning, peel and cut the 1 kg of potatoes into evenly sized chunks. After the chicken is browned on one side, flip it over and add the potato chunks around the chicken in the skillet. Squeeze the juice of the halved lemon over the chicken and potatoes, then tuck the lemon halves into the pan for added flavor.
  3. Reduce the heat to medium and cover the skillet with a lid. Allow the chicken and potatoes to cook for about 30-35 minutes, turning the potatoes occasionally to ensure even cooking. The chicken is done when the juices run clear when pierced with a knife between the thigh and breast.
  4. Once the chicken is cooked through, remove it from the skillet and set it aside to rest on a cutting board. Increase the heat to medium-high and let the potatoes continue to cook uncovered, allowing the sauce in the pan to reduce slightly. Taste the sauce and adjust the seasoning with more salt and pepper if necessary.
  5. Carve the chicken into serving pieces and arrange them on a platter with the potatoes. Spoon the reduced sauce over the top, ensuring each piece is coated. Finish with a sprinkle of fresh herbs like cilantro or scallions if desired, and serve the dish family-style for everyone to share.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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