I just got Molly Steven’s All About Roasting and loving it!  There are some amazing recipes I’m looking forward to making.  I decided on Thai-Style Roast Chicken since I had some dried lemongrass that I’ve been wanting to use.  Recipe calls for fresh but since I live in the boondocks and there’s none to be found.  I also added Ghost Chilis from my garden.  Very simple and quite delicious.  I made 20 pounds of chicken hindquarters but will leave the original portion for 3-4 pounds with the few changes I made.

Marinade

1/2 loosely packed Cilantro

2 Tbsp Ginger

2 Tbsp Lemongrass (or 3 Tbsp dry with 1/4 cup hot water.)

4 Cloves Garlic

1/3 cup Onion

4 Ghost Chilis

2 Tbsp Fish Sauce

1 Tbsp Brown Sugar

1/2 Tbsp Salt

2 Tbsp Olive Oil

Chicken

3 1/2-4 pounds of Chicken (Whole cut or hindquarters)

10 oz Shitake Mushrooms

1 Red Bell Pepper

Combine all the ingredients of the marinade in a food processor and blend.  Marinade can be stored in refrigerator for days.

Breakdown chicken into desired portions.  Use half the marinade for the chicken and reserve the other half for the mushrooms and bell peppers.  Use your hands to thoroughly rub the marinade into chicken.  Refrigerator for a minimum of 4 hours or up to 24 hours.

Preheat oven 375 F.  Chop bell peppers and quarter shitake.  Toss in the remaining marinade and cover bottom of roasting pan.  Layout chicken pieces skin side up and bake for 45-50 minutes or till juices run clear and thermometer reads 170.  You may check on the check after 20 minutes to make sure chicken is cooking evenly.