Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by gently blooming 0.5 teaspoon of saffron threads in 2 tablespoons of warm water for 15 minutes, allowing their vibrant color and aroma to develop fully.

2. 2

   In a large bowl, combine the bloomed saffron with 0.25 cup calamansi juice, 0.25 cup soy sauce, 8 minced garlic cloves, 2 inches grated fresh ginger, 2 tablespoons olive oil, 1 tablespoon brown sugar, 1 teaspoon black pepper, and 1.5 teaspoons salt to create the aromatic marinade.

3. 3

   Rinse the 1.5-kilogram whole chicken thoroughly, pat it completely dry with paper towels, and carefully prick its skin all over with a fork to allow the marinade to penetrate deeply.

4. 4

   Generously rub the prepared marinade all over the chicken, both inside and out, then stuff the cavity with 2 bruised lemongrass stalks and refrigerate for at least 4 hours, or preferably overnight, for maximum flavor absorption.

5. 5

   Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) and place the marinated chicken on a roasting rack set inside a roasting pan.

6. 6

   Roast the chicken for 1 hour, basting it periodically with the pan drippings to keep it moist and infuse more flavor.

7. 7

   Increase the oven temperature to 200 degrees Celsius (400 degrees Fahrenheit) and continue roasting for another 30-45 minutes, or until the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit) and the skin is beautifully golden and crispy.

8. 8

   Carefully remove the roasted chicken from the oven, tent it loosely with foil, and let it rest for 15-20 minutes before carving and serving, allowing the juices to redistribute for a tender and flavorful result.