Roasted Lemongrass Chicken with Arrowhead

A deeply rich and fragrant sauce slicks this Vietnamese pan-roasted chicken, which has the added crunch of arrowhead. I like to cut up my chicken in the French style, separating the legs and thighs, splitting the breasts, leaving the wings attached to the breasts, and then cutting each breast on the diagonal into two pieces. I remove the wing tips, which leaves the two wing joints tucked in close to the breast. Alternatively, you can buy an equivalent amount of chicken parts. Buy just the h