Chicken is marinated in a lemon grass and soy sauce marinade and then roasted with green bananas and fresh pineapple slices.

Vietnamese Lemon Grass Baked Chicken

1 cut-up chicken or favorite parts, skin removed
2 tablespoons canola or vegetable oil
1 tablespoon fish sauce
2 cloves garlic, minced
2 stalks lemon grass, bottom 6-inches only sliced diagonally
1 teaspoon granulated sugar
2 unripe green bananas, sliced in quarters
1/2 cup low sodium soy sauce
4 slices fresh pineapple, halved

1. In small bowl, mix together lemon grass, soy sauce, oil, fish sauce, garlic and sugar.
2. In another bowl, place chicken and pour mixture over all. Cover and refrigerate at least 3 hours or overnight.
3. In baking dish, arrange chicken, undrained, in single layer. Add banana and pineapple slices; pour remaining marinade over all. Cover and bake in 350°F (175°C) oven about 30 minutes.
4. Remove cover and turn chicken. Return to oven and bake, uncovered, about 30 minutes more or until fork can be inserted in chicken with ease.
5. Serve over rice.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.