Oven Roasted Chicken Inasal

How To Cook Oven Roasted Chicken Inasal

• Wash and drain the dressed chicken and remove the tail gland.
• Combine the marinade ingredients in a bowl and stir until the sugar is dissolved.
• Get a large transparent plastic bag or zip lock large enough to put the whole chicken. Then put the chicken inside and pour the marinade with the herbs and spices.
• Seal the plastic bag by tying the open end into a knot. Turn the bag with the chicken to distribute the marinade all over.
• Put in the refrigerator and marinate overnight for best results.
• The following day, remove the chicken from the bag and drain in a colander. Reserve the marinade for basting.
• Make annato oil by frying the annato seeds in cooking oil until the reddish color appears in the oil. Strain the seeds and mix with 1/2 cup of the marinade. Set aside for basting the chicken later.
• Stuff the chicken with the herbs from the marinade and 3 stalks of lemongrass tied into a knot.
• Skew the chicken with the skewer if you are going to use a rotisserie. Tie the legs with cooking twine to close the cavity. If not using a rotisserie oven, just put the chicken in a rack on the baking pan.
• Put the chicken in the oven and roast it for 30 minutes at 170 degrees Celsius. Then remove from oven and baste with annatto oil mixture.
• Put back in the oven and roast it for another 60 minutes depending on the size of your chicken. The bigger the chicken, the longer the cooking time.
• When golden brown and cooked, remove from oven and remove the twine. Then serve with dipping sauce combining soy sauce, kalamansi juice and red chili peppers.