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Are you looking for an easy to prepare Oven Roasted Chicken recipe? Well, you’re in luck because I’ve got one for you!
I was in search of a good chicken recipe that I can cook in the oven without using BBQ sauce or any of the usual herbs and spices in a roast chicken. And then I remembered that my husband has been craving for chicken inasal, a popular chicken BBQ dish from Bacolod City in the Philippines. Now, this is the perfect opportunity to try a new recipe.
Sourcing ingredients on the island
Living on an island is amazing but it certainly has disadvantages. One of them is sourcing cooking ingredients. There are plenty of supermarkets and stores around the island carrying both US and Philippine brands but I just can’t seem to get everything I need for a dish at the same time. Something is always out of stock or unavailable. This recipe is my attempt to replicate my husband’s favorite dish from the popular fast food chain, Mang Inasal. And my goal is to use simple and easy-to-find ingredients.
What makes Inasal special?
I have never been to Bacolod and my knowledge of chicken inasal is limited to what I have eaten at restaurants. A classic Inasal recipe would call for lemongrass but I used lemon zest instead. Annatto (achiote/achuete) oil is used in basting the chicken. This gives the chicken a nice yellow-orange tint and a subtle sweet/nutty flavor. Using annatto oil is entirely optional. It’s not something you would normally find in a pantry. If you can find annatto powder at your local grocery, then I suggest you go for it!
Either way, the marinade in this recipe will taste great. You can use the marinade for pork belly too! If you have more time or you want to grill the chicken instead, that’s perfectly okay too! Same marinade, different cooking technique! The secret is basting the chicken lightly but frequently to keep it moist and for it to absorb more flavor.
MISE EN PLACE
Mise en place, which roughly translates to ” everything in its place” in French is a common culinary term. It is the method of prepping and organizing the ingredients and tools you would need, making the cooking process easier and efficient.
Defrost the chicken in the refrigerator a few hours before you start cooking. If you are using a whole chicken, you can cut it into quarters (or even smaller pieces) but I personally prefer using pre-cut breast and thigh parts. Pat the chicken dry with paper towels.
Prepare all the ingredients for the marinade and basting sauce.
Broiler Rack and Pan
You can use a regular baking dish to cook this but I prefer using a broiler rack and pan. The basting sauce has annatto oil and together with the chicken’s own oil drippings, it will swim in its own pool of oil. Also, chicken drippings may leave burnt marks on your pan, so covering the pan with aluminum foil will save you some serious scrubbing and cleaning. Just peel off the foil and throw it away after cooking!
SO WHAT NEXT?
Combine all the marinade ingredients and mix. That’s it! Easy, right?
For the Basting Sauce
Dissolve the annatto powder in the vegetable oil and add about 1/4 c of the marinade. I prefer using annatto powder than annatto seeds because the seeds would require me to heat it in oil.
I wanted this to be an easy recipe and it really is! Now all you need to do is to marinate your meat and in as quick as an hour, you can pop it in the oven!
This chicken recipe is my version of the Filipino Chicken Inasal. You can marinate the chicken overnight or at the very least an hour; if you can't wait to eat it like I did!
- 6-8 pieces Chicken, breast or thigh part
- 1/3 c Soy sauce
- 1/3 c White vinegar
- 1/4 c White sugar
- 1 slice Ginger, crushed
- 1 clove Garlic, crushed
- 1/4 tsp Black pepper, ground
- 1/4 tsp Salt
- 1 tsp Lemon zest
- 1 slice Lemon
- 1 tsp Annatto powder
- 4 Tbsp Vegetable oil
- 1/4 c Marinade
In a bowl, combine all the ingredients for the marinade. Mix until the sugar is dissolved. Set aside 1/4 cup of the marinade.
Arrange the chicken pieces in a bowl or baking dish. Pour the marinade over the chicken. Turn the chicken pieces to coat it with the marinade. Cover with aluminum foil and refrigerate. Allow to marinate for at least an hour.
Prepare the basting sauce. Combine the annatto powder, vegetable oil and the reserved marinade (about 1/4 c). Mix well.
Preheat oven to 350F (175C).
Add the annatto oil to the marinated chicken and turn the chicken pieces to make sure it is well-coated. Allow to rest for at least 15 minutes or while you are preheating the oven.
Arrange the chicken pieces (skin side up) in a broiler rack and place on an oven pan (to catch the drippings). Bake for 20 minutes. Turn the chicken pieces (skin side down) and continue baking for another 20 minutes. Baste the chicken with the leftover marinade every 10-15 minutes.
Turn the chicken pieces again (skin side up). Continue baking until tender (about 8-10 minutes more). You can also use a meat thermometer to make sure that the internal temperature of the chicken is at least 165 degrees F.
Remove from the oven. Cover with aluminum foil until ready to serve.
- You can use a freezer bag instead of a bowl or baking dish if you intend to marinate the chicken overnight.
- I cooked this recipe using my counter-top oven that has Rotisserie, Bake, Convection and Broil options. I used the Bake setting because I wanted to make sure that the chicken was slow-roasted and evenly cooked. If you want it to have a lightly charred top, switch to Broil setting during the last 5-8 mins of the cooking time.
I’m beating myself over this, but I wish I had taken better photos of this dish! I made this for dinner and was so excited to share (and eat) it that I didn’t have the time (or the props) to do a proper shoot. I’m still in the learning stages of food blogging so I will definitely take better photos next time!
Let me know what you think or if you have any suggestions on how to improve this recipe!
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