ROASTED CHICKEN

Prep: 20min
Cook: 1hr30min
Extra time: 4hr marinating
Ready in: 5hr 50min
Serves: 6

Ingredients:

1 whole chicken
1 onion, chopped
15 cloves garlic, minced
1/4 cup fish sauce (patis)
4 tablespoon calamansi juice
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon brown sugar
6-8 lemongrass bulbs, bruised
3 bay leaves
1 tablespoon cooking oil

Procedure:

1. Clean chicken and pat dry. Rub the whole chicken, including inside the cavity with chopped
onions, garlic, salt, pepper, sugar, calamansi juice and patis and let marinade in the refrigerator
for 4 hours.
2. Heat oven to 200°C. Take the chicken out of refrigerator and stuff the cavity with the bay
leaves and lemongrass bulbs.
3. Put the chicken in oven and roast for 1-1 1/2 hours depending on the size.
4. Add the oil to the leftover marinade sauce and baste the chicken with sauce a couple of
times.
5. Check for doneness by poking through the inner thigh and if the juices run clear it's done. Let
the chicken rest for 15 minutes before serving.

Tip If you can't find calamansi, substitute with lemons.

Add 1 tsp of sinigang mix for each chicken.