Roast Chicken is a very popular “dinner in an instant” here in North America. All supermarkets have their own special mix blend that they flavor the chicken with. Here is simply our Filipino-style version.
2 to 3lemongrass stalksbruised (use only the bottom 5” of the stalks)
1whole garliccut in half horizontally
3Potatoesquartered
2medium onionsquartered
3Asian eggplants*cut into 2” chunks
2Tbspsolive oilfor brushing the chicken and coating the vegetables
Salt and black pepper for tying the chicken
Kitchen twine
Instructions
Clean the chicken and place in a gallon size ziploc or a food container big enough to hold the chicken. Combine the lemon juice and soy sauce and pour over the chicken. Let sit in the refrigerator for at least 4 hours or overnight. Turn chicken halfway to marinate evenly.
Preheat the oven to 425 F.
Drain and discard the marinade. Place the lemongrass and garlic inside the chicken cavity. Tuck the chicken wings under the body and tie the legs together with a kitchen twine. Brush the outside of the chicken with a little olive oil ( abt 1 tbsp ).
Put potatoes and onions in a roasting pan. Drizzle with olive oil and a sprinkle of salt and pepper. Arrange the vegetables in the middle of the pan and position the chicken on top of the vegetables.
Drizzle the eggplants with olive oil and season with salt and pepper. Set aside and add after the first 30 minutes of cooking time so it won’t overcook.
Roast for 1 hr 15 minutes to 1.5 until the juices run clear when you stick a knife in the inner part of the thigh. Remember to add the eggplants.
Cover loosely with foil for 10 minutes before serving.
Notes
*** Chicken should reach an internal temperature of 165 F when a meat or an instant-read thermometer is inserted in the thickest part of the thigh without touching the bone.*** Resting the chicken for a few minutes after roasting lets the juices redistribute so the chicken is moist when carved.