Ingredients and Weight:
- Whole chicken (3-4 lbs)
- Lemongrass (4 stalks, cut into 2-inch pieces)
- Ginger (1 thumb-sized piece, thinly sliced)
- Garlic (1 whole bulb, cloves peeled and smashed)
- Bay leaves (6-8)
- Soy sauce (1/4 cup)
- Calamansi juice (1/4 cup, or use 1/4 cup lemon juice)
- Honey (1/4 cup)
- Chicken broth (2 cups)
- Vegetable oil (1 tablespoon)
- Salt and black pepper to taste
Preparation Time:
30 minutes
Cooking Time:
1 hour 30 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- In a large bowl, combine chicken, lemongrass, ginger, garlic, bay leaves, soy sauce, calamansi juice, and honey. Mix well to coat.
- Cover and refrigerate for at least 30 minutes, or up to overnight.
- Preheat oven to 375°F (190°C).
- Heat oil in a large skillet over medium heat. Remove chicken from marinade and sear for 5-7 minutes per side, until golden brown.
- Transfer chicken to a roasting pan and pour in the marinade.
- Roast for 1 hour, basting every 20 minutes with pan juices.
- Add chicken broth to the pan and continue roasting for another 30 minutes, or until chicken is cooked through and juices run clear when pierced.
- Rest for 10 minutes before carving and serving.
Nutritional Information:
(Per serving, approx. 1/8th of the chicken)
- Calories: 350
- Fat: 15g
- Protein: 30g
- Carbohydrates: 15g
- Sugar: 5g
Dish Characteristics:
- Crispy, golden-brown skin
- Tender, juicy meat
- Savory and aromatic with hints of lemongrass and ginger
- Perfect for special occasions or a Sunday family dinner
User Comments:
- "The perfect blend of Filipino and American flavors, this chicken is a masterpiece."
- "The lemongrass and ginger give it a unique and refreshing taste."
- "I'm not usually a fan of chicken, but this dish changed my mind."
- "It's so easy to make, even for a beginner cook like me."
- "A must-try for anyone who loves roasted chicken or Filipino cuisine."
Special Precautions and Tips:
- If you don't have calamansi, you can use lemon juice instead.
- To make it even more crispy, increase the roasting temperature to 400°F (200°C) for the last 10 minutes of cooking.
- Let the chicken rest for at least 10 minutes before carving to allow the juices to redistribute, resulting in more tender meat.
