Roasted Lemongrass Chicken

Serves: 4
Prep time: 15 minutes
Cook time: 90 minutes

1 whole chicken, about 4 pounds
2 stalks lemongrass, peeled and sliced
1 shallot, thinly sliced
2 cloves garlic, sliced
2 tablespoons sugar
1 1/2 teaspoons red pepper flakes
1 teaspoon salt
2-inch piece ginger, peeled and cut into small chunks
2 tablespoons vegetable oil
2 tablespoons Thai fish sauce
1 tablespoon low-sodium soy sauce

In a food processor, combine lemongrass, shallot, garlic, sugar, red pepper, salt, ginger, oil, fish sauce and soy sauce. Process well, about 2 minutes.

Place chicken in zipper-top plastic bag and pour in marinade. Refrigerate for at least 8 hours or overnight.

Preheat oven to 350 F. Remove chicken from bag, reserving marinade. Place chicken in roasting pan and place in oven. Roast for about 1 hour and 30 minutes, basting a few times with reserved marinade, until chicken is golden brown.

Chicken is done when thigh registers 180 F. Let chicken rest for 10 minutes before serving.-- Adapted from "Recipes: A Collection for the Modern Cook," by Susan Spungen