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Crispy Vietnamese Roasted Chicken

A delightful dish featuring a crispy skin and juicy meat, packed with traditional Vietnamese flavors. Perfect for special occasions or cozy dinners.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Vietnamese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the marinade
  • 4 cloves Garlic, minced
  • 1/4 cup Fish sauce
  • 1/4 cup Soy sauce
  • 1 teaspoon Black pepper
  • 1 tablespoon Five-spice powder
Main ingredients
  • 1 whole Chicken
  • 2 cups Jasmine rice To serve
  • 1 cup Pickled vegetables To serve
  • 1 cup Fresh herbs Such as cilantro or mint, to serve

Method
 

Preparation
  1. In a bowl, combine minced garlic, fish sauce, soy sauce, black pepper, and five-spice powder to create a marinade.
  2. Rub the marinade all over the chicken, ensuring it's well-coated.
  3. Let the chicken marinate for at least 1 hour, or overnight for better flavor.
Cooking
  1. Preheat your oven to 425°F (220°C).
  2. Place the marinated chicken in a roasting pan and roast for 45-60 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
  3. Let the chicken rest for 10 minutes before carving.
Serving
  1. Serve the crispy chicken with jasmine rice, pickled vegetables, and fresh herbs.

Notes

Marinating the chicken overnight enhances the flavor. Pat the chicken dry before applying the marinade for extra crispy skin. For leftovers, store in an airtight container in the fridge for 3-4 days. Reheat in the oven at a low temperature to keep skin crispy.