Vietnamese roast chicken

1. In a medium bowl, mix all the ingredients together.
Cover and marinate for 1 hour to 2 hours.. but the longer the better upto 24 hours in the fridge.
Adjust oven rack to middle position; heat oven to 350°F.

2. Heat 1/2 tablespoon oil in a large nonstick, oven-proof skillet over medium high heat. Add the chicken to the skillet skin side down, reduce heat to medium and fry until the skin is deep golden brown, about 6 - 8 minutes. Flip chicken and brown other side for 2-3 minutes; set chicken aside.

3. Drain rendered fat from pan. Roast chicken for 30-40 minutes depending on the size of chicken.