Roasting Chicken

I have been meaning to roast this chicken since last week. The plan was to make it for Siroy's birthday but since the bird was still frozen, I had to wait! I have been thawing it in the fridge until it bled and I had to clean the fridge prior to marinating it. Now, I don't have lemongrass so I can try out Mai's recipe. But did make my own, and despite being very late at night I just had to make it... because well, I didn't have dinner.

Here's how I did it:

- rub the chicken with salt, black pepper, and throw in some dried rosemary

- leave chicken with rub for about 8 hours (or overnight)

- preheat oven at 425F, while preheating stuff chicken with diced butter (approximately one stick), green onions, tomatoes, lemon wedges, garlic, rosemary

- squeeze a wedge of lemon outside the chicken

- insert small dices of butter in between the skin (sort of like surgery)

- cover roasting pan w/foil, bake for an hour

- remove drippings, save for later

- continue roasting at 350 F for 35 minutes, uncovered

- baste chicken with drippings and two tablespoons of soy sauce

- roast for about 25 mins more, still at 350F

- baste chicken with drippings and soy sauce again

- broil for 15 minutes and that's it!

Chicken came out crispy like that of Maxx's, tender and juicy inside with a lemony and buttery flavor. I have to make gravy but I just had it with rice and I didn't need any dip at all! It's a very hearty midnight snack for me! If only I had Coke! Waaaah!

(no pictures, chicken massacred before press time)