Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly clean the 1 whole chicken and pat it completely dry with paper towels.

2. 2

   In a large bowl, combine 2 tablespoons calamansi juice, 3 tablespoons soy sauce, 2 tablespoons white vinegar, 1 tablespoon minced galangal, 1 tablespoon minced fresh ginger, 4 minced garlic cloves, 1 teaspoon crushed black peppercorns, and 0.5 teaspoon salt to form the aromatic marinade.

3. 3

   Place the dried 1 whole chicken into the marinade, ensuring it is thoroughly coated both inside and out, then refrigerate for a minimum of 2 hours, or for best results, overnight.

4. 4

   Preheat your oven to 190°C (375°F) and prepare a roasting pan by lining it with parchment paper for easy cleanup.

5. 5

   Just before roasting, gently stuff the cavity of the marinated 1 whole chicken with 1 pounded stalk of lemongrass and 1 small quartered red onion.

6. 6

   Carefully place the stuffed 1 whole chicken on the prepared roasting pan and roast for 60 to 75 minutes, making sure to baste every 15 minutes with 2 tablespoons vegetable oil and any remaining marinade until the internal temperature reaches 74°C (165°F) and the skin achieves a rich golden brown.

7. 7

   Remove the perfectly roasted 1 whole chicken from the oven, allow it to rest undisturbed for 10 minutes before carving, and then garnish generously with 0.25 cup chopped green onions for a fresh finish.