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1
If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk.
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2
Cut into thin slices and chop fine.
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3
If you are using dried lemon grass, soak in warm water for 1 hour, then drain and chop fine.
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4
Place the lemon grass, garlic, shallots, chilies, sugar, salt, fish sauce and 2 tablespoons water in a blender and blend to a paste.
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5
Rinse the chicken well and pat dry.
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6
Carefully loosen the skin on the breast and legs, pushing your fingers between the skin and meat to form a pocket.
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7
Rub half of the lemon grass paste over the meat under the skin.
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8
Rub the remaining paste over the skin and inside the cavity.
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9
Tuck the wings underneath; tie the legs with twine.
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10
Let stand for 30 minutes.
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11
Preheat the oven to 425 degrees.
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12
Place the chicken on a rack in a roasting pan.
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13
Roast for 15 minutes.
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14
Reduce the oven temperature to 375 degrees and continue roasting for 1 1/4 hours, basting the chicken with the vegetable oil and the pan juices.
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15
The chicken is done when it registers 180 to 185 degrees on an instant-reading meat thermometer.
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16
Let the chicken stand for 10 minutes.
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17
Serve with white rice and nuoc cham dipping sauce (see recipe).
