This chicken is juicy and tender -- the leftovers are perfect for adding to our Chicken Fried Rice.
1 whole chicken (3 to 4 pounds, 1500 g - 2000 g), cut into pieces, or 3 pounds chicken parts
2 cups (500 mL) coarsely chopped onions
1/3 cup (80 mL) coarsely chopped fresh lemongrass
1 teaspoon (5 mL)salt
1 lemon, quartered
1 lime, quartered
Thai Kitchen® Sweet Red Chili Sauce
PREHEAT oven to 375°F. Toss chicken pieces with onion, lemongrass and salt in roasting pan. Squeeze the lemon and lime quarters over the chicken; toss again.
ROAST 35 to 45 minutes or until chicken is cooked through, turning occasionally and basting with pan juices.
PLACE chicken on a serving platter. Skim the fat from the pan juices. Drizzle over chicken. Serve with Chili Sauce on the side for dipping.