How To Cook Oven Roasted Chicken Inasal
A great alternative to the charcoal grilled chicken inasal! This tasty oven roasted whole chicken inasal is definitely a great food to serve in special occasion like this coming Holidays!
Servings: 4 servings
Calories: 256kcal
Ingredients
Chicken Inasal Ingredients:
- 1 whole dressed chicken
Ingredients for the marinade:
- 1/2 cup soy sauce
- 1/2 cup coconut vinegar or palm vinegar
- 2 stalks lemongrass chopped
- 3 stalks lemongrass tied into a knot
- 3 cloves garlic
- 2 inch ginger chopped
- 1 Tbsp. calamansi juice or lemon juice
- 1 tsp. black pepper
- 1/4 cup sugar
Ingredients for basting:
- Annatto oil 1/4 cup cooking oil + 1 Tbsp. annato seeds
- marinade
For the dipping sauce:
- soy sauce
- red hot chilies
- calamansi juice
Instructions
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.
Video
Notes
Cooking Tips of Oven Roasted Chicken Inasal Recipe:
- Marinate Overnight for Maximum Flavor Infusion: Allow your chicken to soak up the rich flavors of the marinade by refrigerating it overnight. This extended marination period ensures that every bite is bursting with the aromatic blend of herbs and spices, enhancing the overall taste experience.
- Baste Regularly for Juicy, Flavorful Results: Keep your Oven Roasted Chicken Inasal moist and succulent by basting it regularly with the annato oil mixture. This simple step not only adds a beautiful glaze to the chicken but also infuses it with additional layers of flavor, resulting in a dish that's both tender and delicious.
- Use a Meat Thermometer for Perfect Doneness: To ensure your chicken is cooked to perfection, invest in a reliable meat thermometer. Insert it into the thickest part of the chicken, and once it registers the recommended internal temperature of 165°F (75°C), you'll know your Oven Roasted Chicken Inasal is ready to be enjoyed.