Hello friends! I haven’t been posting as much on this blog. I was a little busy with some online opportunities that I can not simply pass up.
Anyway, I cooked this dish last January, following Chef Tatung Sarthou’s recipe with slight modification. The Chicken I bought was bigger, and I’m missing some herbs like basil and oregano to marinate the chicken.
Ingredients:
Chicken, salt, cracked black pepper, garlic, rosemary, lemon, parsley, onion, Soy Sauce, potatoes, and oil.
Procedure:
- Rub chicken with salt and pepper, including the inner cavity.
- Combine 4 tablespoon Canola oil, 1 garlic head peeled and pounded into a paste, 2 tablespoon rosemary, 1 lemon juice, 4 tablespoon soy sauce, and 1 a handful of chopped parsley.
- Mix the ingredients into a paste and massage into the chicken, including the inner cavity.
- Stuff chicken with 1 onion and lemon peel. Add some sliced potatoes and marinate them with the paste mixtures.
- Set aside for 30 minutes to an hour, or overnight in the chiller.
- Preheat the oven to 190 degrees and roast chicken in a pan with a roasting rack for 1 hour and 20 minutes. Brush with oil every 30 minutes. Rest for 15 minutes before serving.
Credit: Simpol The Cookbook by Chef Tatung Sarthou
