Vietnamese Lemon Chicken

1. 1

   Preheat your oven to 400u00b0.

2. 2

   Rinse the chicken, drain and pat dry inside and out.

3. 3

   Remove the peel from the lime and drop the peelings along with the remaining ingredients into a food processor or blender and blend to a paste; rub the mixture inside the chicken and all over the skin; working carefully so as not to rip the skin, make a small pocket under the skin at the breast and slip some of the seasonings into the pocket; use your fingers on the outside of the breast to spread the seasonings evenly over the meat (under the skin).

4. 4

   Quarter the peeled lime and squeeze the juice inside the cavity as well as over the chicken then put the lime halves inside the chicken.

5. 5

   Place the chicken in a shallow roasting pan, breast side up, and roast 1 1/2 hours, or until the juices run clear when the thigh is pierced with a knife.

6. 6

   Remove from the oven and cool slightly.

7. 7

   To serve, remove the lime from the cavity and carve the chicken into serving pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.