View source for Roasted Lemongrass Chicken (with Sweet Lime Sauce)

===Ingredients:===
**MARINADE
* 1/2 or 1 whole roasting chicken (the marinade is enough for 1 medium-size chicken)
* 1 stalk lemongrass  OR subsitute juice of 1 lemon
* 4 cloves garlic
* 1 thumb-size piece galangal or ginger, grated or thinly sliced
* 1/2 can thick coconut milk
* 2 Tbsp. fish sauce
* 3 tsp. dark soy sauce
* optional: 1 kaffir lime leaf
* lime wedges and fresh coriander as a garnish
** SAUCE INGREDIENTS (enough for 1/2 chicken; double the recipe if you're making a whole chicken):
* 1 cup water
* juice of 1/2 a lime
* 2 Tbsp. rice vinegar
* 1 thumb-size piece galangal or ginger, minced or grated
* 2 cloves garlic, minced
* 3 Tbsp. fish sauce
* 1/3 cup honey
* 1 heaping tsp. arrowroot powder or cornstarch powder, dissolved in 3 Tbsp. water
===Preparation:===
#Rinse and pat dry the chicken. Place lemongrass (or lemon juice), garlic, galangal or ginger, fish sauce, soy sauce, lime leaf, and coconut milk in a food processor (or blender). 
#Process well - this is your marinade.
#Place chicken in your roasting pan, and pour marinade over top. 
#Using your hands, smother the chicken in the marinade. #Leave in the refrigerator for up to 3 hours (1/2 an hour minimum).
#When chicken is done marinading, add about 1/2 cup of water to the bottom of the roasting pan (you can mix it in with any marinade that has dripped down).
#Cover and place in a 325 degree oven. Roast the chicken slowly and for a long period in order for it to be tender. #Allow it to roast 1 to 1.5 hours for half a chicken, or 2.5 to 3 hours for a whole chicken.
#Check the chicken every hour to make sure there is enough moisture in the bottom of the pan (add a little more water if it is becoming dry). 
#While you have the chicken out, use a soup ladle to scoop up the juices from the bottom of the pan and pour over the chicken. 
#Put back in the oven.
#While chicken is roasting, make the sauce. In a saucepan, add all sauce ingredients except arrowroot powder (or cornstarch). 
#Bring to a boil, then lower the heat to a simmer.
#Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. 
#If you prefer a spicy sauce, add some fresh chilli or chilli sauce.
#Add the arrowroot or cornstarch powder dissolved in the water. 
#Stir and continue to simmer until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.)
#Serve the roasted chicken on a platter, either whole or chopped into pieces. 
#Drizzle some of the sauce overtop, then pour the rest around the outside of chicken, or serve it on the side. #Garnish with lime slices or wedges, and fresh sprigs of coriander. 
#Serve with plenty of Thai jasmine-scented rice (or potatoes if you prefer), and enjoy!