Vietnamese Style Roasted Chicken

This year 4th of July weekend, we went to visit in my husband's niece's house and had the cookout. She marinated this chicken with vinegar, salt and oil. It tasted really good that it reminds me the Vietnamese vinegar and fish sauce dipping sauce. So, I decided to use that dipping sauce to marinade the chicken.

Ingredients
4.5 - 5LB Bone-In; Skin-On Chicken Quarters

Seasonings
5 tbsp White Vinegar
1tbsp Fish Sauce
1tsp Salt
1 Splash Superior Dark Soy Sauce
1tsp Sugar
1/2 tsp White Pepper
1 pinch of Crushed Red Pepper Flakes
1 tbsp Corn Starch

Clean and rinse chicken very well
Pad dry with paper towel, if necessary

In a big zip lock bag, combine all the seasonings together, except corn starch
Put in the chicken and close the bag
Move the bag around to coat the chicken
Add corn starch into the bag
Seal the bag again and move it around until the corn starch is well combined into the marinade
Put the sealed bag of chicken into a bowl in case there is a leak
Chill it in the fridge overnight

Preheat oven at 425F
Line baking sheet with aluminum foil
Coat it well with cooking spray
Line the chicken skin-side down on the baking sheet
Roast for 40 minutes
Turn the chicken to skin-side up and roast for another 40 minutes or until thoroughly cooked
Take the chicken out of the oven and let it rest for 10 minutes and serve

Serve 4 people

TIPS
If you have a convection oven, I highly recommend you to try it and cut the cooking time into half.
Cut the quantity of the seasonings in half and make the dipping sauce and serve with the chicken. You can also make this sauce and put it in an air-tight container. Keep it in the fridge so you can have it handy all the times for noodles.

I love fish sauce with chicken because they marry together so well. But if you don't like it, feel free to skip this ingredient.