Honey Baked Chicken

Ingredients

• 4 large cloves garlic, peeled
• 1/4 cup finely-chopped cilantro stems or 3 cilantro roots, finely chopped
• 2 teaspoons whole white peppercorns or freshly-ground white pepper
• 2 tablespoons fish sauce
• 3 tablespoons honey
• One whole chicken, about four pounds
• 2 tablespoons vegetable oil
• 2 cups water

Directions

1. Mash the garlic, cilantro, and peppercorns in a mortar until they become a somewhat smooth paste, then scrape the mixture into a large bowl. If you prefer, use a food processor instead, pausing to scrape the sides as needed, and move the finished paste to a large bowl.
2. Stir the fish sauce and honey into the paste until everything is evenly combined.
3. Set the chicken in the bowl with the marinade. Use your hands to coat it well, working the mixture over the skin and inside the cavity. Cover the bowl loosely with plastic wrap, then chill it for 30 minutes.
4. While the chicken chills, move the oven rack to the middle and heat the oven to 375 degrees F.
5. Arrange the chicken breast side up in a large baking dish, and brush the exterior all over with the vegetable oil. Pour the water into the pan.
6. Bake for 60 minutes, or until you have golden brown skin and a thermometer reads at least 150 degrees F in the thickest part of the breast, with the thigh at 170 degrees F.
7. Give the chicken 15 minutes to rest, then carve it and serve it with the pan juice.