Roasted Lemongrass Chicken
['1/4 cup plus 1 tablespoon canola oil or vegetable oil', '5 tablespoons fish sauce (such as nuoc nam or nam pla),* divided', '2 tablespoons sugar, divided', '2 tablespoons chopped shallot', '2 tablespoons oyster sauce*', '2 fresh lemongrass stalks,** tough outer leaves removed, 4 inches of thick end finely chopped', '1 teaspoon chili-garlic sauce*', '1 garlic clove, chopped', '1/2 teaspoon ground black pepper', '1 3-pound chicken, quartered', '1/2 cup water', '1 tablespoon fresh lime juice']
Preheat oven to 350°F.
Whisk 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients in large bowl. Add chicken; turn to coat. Marinate at room temperature 1 hour.
Heat remaining 1 tablespoon oil in 12-inch ovenproof skillet over medium-high heat. 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. Transfer chicken to plate.
Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to skillet. Bring to boil. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher. Serve chicken with pan juices.
*Available in the Asian foods section of many supermarkets and at Asian markets.
**Available in the produce section of many supermarkets and at Asian markets.
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