Nuoc Cham Roast Chicken by Sahpaige

Ingredients

• 1 whole chicken, halved and backbone removed
• 1 tbsp kosher salt
• 2 thai chilies, minced
• 3 garlic cloves, grated
• 2 tbsp fish sauce
• 4 tbsp white sugar
• 5 limes, juiced
• 2 tbsp neutral oil (avocado or canola)
• 1 lemon, sliced (for serving)
• 1/4 cup fresh cilantro, chopped (for serving)
• 3 cup cooked white rice (for serving)

Instructions

1. Heavily salt the chicken the night before (or morning of cooking) and set it on a wire rack in the fridge. This helps season the chicken and draws out excess moisture from the skin for crispier results.
2. Preheat your oven to 400°F (200°C).
3. In a bowl, mix together the minced Thai chilies, grated garlic, fish sauce, white sugar, and fresh lime juice. Taste the sauce and adjust to achieve a balance of salty, sweet, sour, and spicy; if it needs more, add sugar or lime juice rather than more fish sauce. Split the Nuoc Cham mixture in half and set one portion aside for serving.
4. Heat a cast iron skillet with 2 tbsp of neutral oil over medium-high heat until shimmering. Carefully add the chicken, skin side down, and let it brown for about 7 minutes until it releases easily from the pan. (Alternatively, you can roast the chicken directly in a pan as you normally would).
5. Transfer the skillet to the preheated oven and roast for 30 minutes. Remove the chicken, baste it thoroughly with half of the Nuoc Cham sauce, then return it to the oven for approximately 10 more minutes, or until the internal temperature reaches 165°F (74°C). Watch closely during this final stage, as the sugar in the sauce can cause it to char quickly.
6. While the chicken finishes roasting, slice the lemon and chop the cilantro. Arrange them on a large serving platter. Once the chicken is done, immediately transfer it from the hot pan to the lemon and cilantro platter to rest for 5-10 minutes. Brush any pan juices over the chicken.
7. Serve the Nuoc Cham Roast Chicken with cooked white rice and the reserved extra Nuoc Cham sauce for dipping.