Usually when we bake or roast a chicken we would need to turn the chicken so that both sides would cook evenly.
What I do is I cut out the back bone and flatten the chicken, that way you no longer need to turn the chicken and worry if both sides are cooked perfectly.
Marinade: (Enough for 2 whole chickens)
5 tablespoons Soy sauce (Use Kikkoman if available)
2 tablespoons of Worcestershire
Rosemary Leaves (Dried)
5 cloves of Garlic (Minced)
Salt and Pepper
3 tablespoons of White Wine Vinegar (Or 1 lemon)
1 teaspoon sugar
Rosemary Leaves (Fresh and Dried)
2 Garlic Bulbs
3 tablespoons flour.
- Flatten the Chicken
- Combine all the ingredients for the marinade.
- Marinate the Chicken for 30 - 45 minutes.
- Prep the Pyrex by greasing it with oil. (Olive oil would do)
- Transfer the chicken into the Pyrex. Put the fresh rosemary leaves under the chicken.
- Insert strips of butter in the chicken. (Between the meat and the skin)
- Add the baby potatoes and garlic. (Don’t peel the skin of the potatoes. Don’t crush the garlic, just take off the skin.) Just scatter it around the chicken.
- Cover with foil.
- Put the chicken in the pre-heated oven. Temp: 220-240 for 30 minutes.
- Remove the foil. In another pan, tilt the Pyrex to get the drippings. Then set the drippings aside.
- Put the chicken back to the oven. Without the foil this time. Temp 300-320 for 20-40 minutes until golden brown.
*In a small bowl, mix Extra Virgin Olive Oil and 1 tablespoon soy sauce. Brush the mixture on the chicken once in a while.
- Heat the drippings. Boil.
- Skim off the fat.
- Add the flour.
- Add 2 tablespoons of soy sauce.
- Add salt and pepper.
- If still a little blunt in taste just add soy sauce.
- Add water til it reached the perfect consistency for you.
- Stir continuously.
- Let it boil for 5 minutes.
A rustic meal for the family.