Roasted Lemongrass Chicken

Ingredients

• 3 pound meat from a rotisserie chicken quartered
• 1 teaspoon chili-garlic sauce 
• 5 tablespoons fish sauce divided (such as nuoc nam or nam pla)
• 1  garlic clove chopped
• 0.5 teaspoon ground pepper black
• 2  lemongrass stalks fresh thick finely chopped
• 1 tablespoon juice of lime fresh
• 2 tablespoons oyster sauce 
• 2 tablespoons shallots chopped
• 2 tablespoons sugar divided
• 0.3 cup vegetable oil 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• oven
• whisk
• kitchen thermometer

Directions

1. Preheat oven to 350°F.
2. Whisk 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients in large bowl.
3. Add chicken; turn to coat. Marinate at room temperature 1 hour.
4. Heat remaining 1 tablespoon oil in 12-inch ovenproof skillet over medium-high heat.
5. Add chicken, skin side down, to skillet (reserve marinade in bowl). Cook 4 minutes. Turn chicken, add reserved marinade to skillet, and transfer to oven. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 25 minutes.
6. Transfer chicken to plate.
7. Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to skillet. Bring to boil.
8. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher.
9. Serve chicken with pan juices.
10. *Available in the Asian foods section of many supermarkets and at Asian markets.
11. **Available in the produce section of many supermarkets and at Asian markets.