Home Cook Together. Celebrate Life.

VietnameseAuthentic Cuisine

Vietnamese Chicken Roast 3

Serves 4 to 6 Entree chicken, Poultry

Vietnamese Chicken Roast 3

Vietnamese Chicken Roast 3 is a beloved staple on home tables across Vietnam, capturing the essence of comfort food in its simplest form. This version reflects the unpretentious approach of family cooks, where measurements are guided by instinct and experience rather than precision. It’s a dish for ordinary days, when the family gathers around the table to share a meal that is both humble and satisfying.

The roast offers a harmonious balance of tender chicken and crispy potatoes, kissed by the warmth of paprika and the brightness of lemon. Generously seasoned with salt and pepper, each bite is a reminder of home-cooked simplicity. This dish, with its straightforward flavors and textures, is best enjoyed with loved ones, inviting conversation and connection.

Ingredients

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

Method

  1. Start by preheating your oven to 200°C (392°F). Take the whole chicken and pat it dry with paper towels to ensure the skin will crisp up nicely. Season the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, making sure to rub the spices evenly over the entire surface of the chicken.
  2. In a large oven-safe skillet or roasting pan, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, place the chicken in the pan, breast side down, and brown it for about 5 minutes until the skin turns a deep golden brown. Flip the chicken and brown the other side for another 5 minutes.
  3. While the chicken is browning, wash and cut the potatoes into quarters. Once the chicken is browned on both sides, remove it from the pan and set it aside temporarily. Add the potato quarters to the pan, stirring them in the residual oil and chicken drippings, ensuring they are well coated.
  4. Nestle the browned chicken back into the pan on top of the potatoes. Squeeze the juice from the halved lemon over the chicken and potatoes, then place the lemon halves into the pan for added flavor. Transfer the pan to the preheated oven.
  5. Roast the chicken and potatoes in the oven for about 45 minutes. Check for doneness by piercing the thickest part of the chicken thigh with a skewer; the juices should run clear, and the skin should be a deep golden brown. The potatoes should be tender and easily pierced with a fork.
  6. Once the chicken is cooked through, remove the pan from the oven. If there is excess liquid in the pan, place it on the stovetop over medium heat to reduce the sauce slightly, stirring occasionally. Taste the sauce and adjust seasoning with more salt if necessary.
  7. Finish the dish by sprinkling freshly chopped herbs, such as cilantro or parsley, over the top for a burst of color and freshness. Serve the Vietnamese Chicken Roast 3 family-style, allowing everyone to help themselves to the succulent chicken and flavorful potatoes.
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…

Explore Vietnamese cuisine