Clay Pot Roast Chicken

Method

1. 1 Marinate the whole chicken with chopped lemongrass, ginger, shallots, fish sauce, and pepper for 4 hours.
2. 2 Stuff the chicken's cavity with crushed lemongrass and lime leaves, then tie its legs together.
3. 3 Spread a 3 cm thick layer of coarse salt on the bottom of the clay pot, then place the chicken on top of the salt.
4. 4 Coarse salt is not added to the chicken but only serves to distribute heat evenly and draw out moisture.
5. 5 Cover the clay pot tightly and bake over low heat or in a 190-degree oven for 55 minutes.
6. 6 Open the lid and bake for another 10 minutes until the skin is golden brown and crispy. Serve with salt, pepper, lemon, and chili.

With an appliance

• Air fryer 55 min

  Replace step 5: spray chicken skin with oil, divide the chicken into small trays and run a hot air fryer at 205 degrees for 36 minutes, flipping after 18 minutes; the skin will crisp up faster, and a large clay pot won't fit, so you'll have to divide it into batches.