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Vietnamese Chicken Roast

Serves 4 to 6 Entree chicken, Poultry

Vietnamese Chicken Roast

Vietnamese Chicken Roast is a beloved staple, often gracing home tables during family gatherings and special occasions. This home-style version reflects the way it's lovingly prepared in Vietnamese kitchens, where salt is measured by intuition, and the chicken is generously basted in its own juices. The dish is a comforting presence, a centerpiece meant for sharing, bringing everyone together around the table.

The roast delivers a symphony of flavors, with the chicken emerging moist and succulent, its skin perfectly crisped and seasoned with just the right amount of salt and a hint of paprika. The roasted potatoes, tender and golden, soak up the savory essence of the chicken, creating a harmonious balance of taste and texture on the plate.

Ingredients

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

Method

  1. Start by patting the whole chicken dry using paper towels to ensure a crisp skin. Season the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, rubbing the spices evenly over the skin and inside the cavity. This step ensures the flavors penetrate the meat.
  2. In a large, heavy-bottomed skillet or roasting pan, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, carefully place the chicken breast-side down in the pan. Brown the chicken for about 5-7 minutes on each side until the skin turns a deep golden brown, which will add depth to the flavor.
  3. While the chicken is browning, peel and cut 1 kg of potatoes into large chunks. Once the chicken is evenly browned, remove it from the pan and set it aside on a plate. Add the potato chunks to the same pan, allowing them to cook in the rendered chicken fat until they start to turn golden, about 10 minutes.
  4. Return the chicken to the pan, placing it on top of the potatoes. Squeeze the juice of the halved lemon over the chicken and potatoes, then tuck the lemon halves into the pan for added aroma. Cover the pan with a lid or foil and reduce the heat to medium-low.
  5. Let the chicken roast gently, basting occasionally with the pan juices. Cook until the chicken is cooked through, and the juices run clear when the thickest part of the thigh is pierced, about 45 minutes to an hour. The potatoes should be tender and infused with the chicken's flavors.
  6. If the sauce in the pan is too thin, remove the chicken and potatoes, and increase the heat to medium-high to reduce the sauce slightly. Taste and adjust for salt, ensuring a balanced seasoning that complements the chicken and potatoes.
  7. Finish by sprinkling freshly chopped herbs, such as cilantro or parsley, over the chicken and potatoes before serving. This adds a fresh, vibrant touch to the dish. Serve the Vietnamese Chicken Roast family-style, allowing everyone to share and enjoy the flavors together.
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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