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)

Thyme (Dried)

Salt and Pepper

3 tablespoons of White Wine Vinegar (Or 1 lemon)

1 teaspoon sugar

Cayenne Pepper


Rosemary Leaves (Fresh and Dried)

Baby Potatoes

2 Garlic Bulbs

Whole Chicken

3 tablespoons flour.


  1. Flatten the Chicken
  2. Combine all the ingredients for the marinade.
  3. Marinate the Chicken for 30 - 45 minutes.
  4. Prep the Pyrex by greasing it with oil. (Olive oil would do)
  5. Transfer the chicken  into the Pyrex. Put the fresh rosemary leaves under the chicken.
  6. Insert strips of butter in the chicken. (Between the meat and the skin)
  7. 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.
  8. Cover with foil.
  9. Put the chicken in the pre-heated oven. Temp: 220-240 for 30 minutes.
  10. Remove the foil. In another pan, tilt the Pyrex to get the drippings. Then set the drippings aside.
  11. 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.


  1. Heat the drippings. Boil.
  2. Skim off the fat.
  3. Add the flour.
  4. Add 2 tablespoons of soy sauce. 
  5. Add salt and pepper.
  6. If still a little blunt in taste just add soy sauce.
  7. Add water til it reached the perfect consistency for you.
  8. Stir continuously.
  9. Let it boil for 5 minutes.  

A rustic meal for the family.