Ingredients
- 1 whole chicken- about 1.5 kls
- 1 bunch lemongrass
- 1 big onion, chopped
- 1/8 cup cup calamansi juice or 1/4 lemon juice
- 30 cups g McCormick Zesty Garlic Mix, dissolved in 1/2 water
- 1/4 teaspoon salt
- 1/2 teaspoon dried rosemary herb
- 1/4 teaspoon ground peppercorn
- 25 grams butter, about
Make it step by step
- Clean the chicken. Make sure to remove the small feathers in the skin. Remove the insides. Wash the chicken and pat dry.
- In a bowl, mix the zesty garlic, 1/8 tsp ground peppercorn and salt. Pour over the chicken and inside the cavity. Let the chicken absorb the flavor. Marinate overnight in the fridge.
- Pre-heat oven to 210°C.
- Remove the chicken from the marinade.
- Rub the chicken with the calamansi juice.
- Stuff the lemongrass and chopped onions inside the chicken through its cavity.
- Rub the chicken with butter.
- Then sprinkle the rest of the ground peppercorn and the rosemary.
- Secure the legs of the chicken with a string or lemongrass leaf.
- Wrap the chicken in foil, in doing this, we are sure all the flavors will be absorb by the chicken. Then place into a baking dish.
- Bake for 1 hour.
- Then carefully remove the top foil (not the entire foil, just the piece that covers the chicken).
- Bake for another 1 hour. We want to have that tender crisp and nice golden brown color of the chicken.
- When done, let stand for about 5-10 minutes before s erving. Enjoy!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Busy Kitchenette, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.