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ROASTED PANDAN CHICKEN

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Roasted Pandan Chicken
Roasted Pandan Chicken

This Roasted Pandan Chicken is super delicious, even without using any msg. All natural and way better than any store brought roasted chicken. Try it and make sure to keep a copy of this recipe on your collections! Super sarap and well done to the bones. Best Holiday Recipe ever!

This recipe is best partnered with Delicious Homemade Gravy with Crab and Corn Soup!

However if you don’t have much time, here’s a quicky option:

I bought McCormick Chicken Gravy powder and dissolve it in 200ml boiling water and I added a pinch of sugar. For the ready made Soup, I used Knorr Crab and Corn soup to go with my Roasted Chicken. Just follow the package instructions.

For beginners, just follow the step by step procedure below and you will surely achieve this delicious roasted chicken for your family this holiday season.

For the dried herbs like rosemary and thymes, they are just optional. I have extra dried herbs in my pantry but this is just optional if you don’t have these herbs.

These herbs however surely made a huge contribution to my recipe. I understand though that not all of us have these herbs readily available.

Happy cooking and I hope you and your family will love this recipe for the coming Noche Buena.

Roasted Pandan Chicken - Preparation
Roasted Pandan Chicken – Preparation
Roasted Pandan Chicken - Marination
Roasted Pandan Chicken – Marination

ROASTED PANDAN CHICKEN
5 (100%) 1 vote

ROASTED PANDAN CHICKEN

INGREDIENTS:
1.3 kg whole chicken, cleaned well & pat dry with paper towels
2 tbsp Chunmiju rice wine or cooking wine (optional)
2 tbsp worcestershire sauce
1 lemon, halved (or calamansi)
Salt and freshly ground pepper, to taste
6 pcs strings of pandan leaves
5 cloves garlic, crushed
1 onion, quartered
3 tbsp dried herbs rosemary (optional)*
3 tbsp dried herbs of thymes (optional)*
2 tbsp garlic powder or minced garlic
1 tsp pandan extract or flavoring (optional)
4 tbsp butter or margarine, melted
salt and pepper

INSTRUCTIONS:
Preheat oven to 430°F | 220°C (400°F or 200°C fan forced).

Preparation:
Line a baking pan or roasting pan with a baking paper or foil. You need to put a liner so the sauce or juice doesn’t burn directly on your tray.

Rinse chicken (including cavity) under cold running water. Drain water well and pat dry with paper towels.

Marinate the chicken:
Place chicken in a large bowl. Pour 2 tablespoon rice wine on the chicken and inside the cavity. Rub it well to even out the rice wine. Followed with 2 tablespoon worcestershire sauce, spread it evenly on the skin and inside the cavity.

Squeeze the juice of half a lemon over the chicken, under the skin and inside the cavity. Season with salt and pepper and massage it well on the chicken.

Stuff the crushed garlic into the chicken cavity along with the dried parsley, onions and 2-3 strings of pandan leaves. Tie legs together with 3 strings pandan leaves. Drain chicken from excess marinade liquid. Reserve this excess marinade sauce for your basting mixture later.

Transfer the chicken on the lined baking tray
Position the chicken breast-side down into baking tray.

Prepare the basting sauce:
Combine reserve marinade sauce, melted butter, add a teaspoon of rosemary and thymes, 2 tablespoon garlic powder, pandan extract and stir it well.

Roast the chicken:
Brush and baste the whole chicken. Start roasting for 1 hour and 10-20 minutes over 180°C with foil on top. Don’t forget to baste the chicken half way through. You will know it is cooked once juices run clear when chicken thigh is pierced with a skewer.

Broiling chicken: After 1 hour adjust position of tray to upper position in oven to lightly toast the top of chicken to golden brown. You need to be on watch so it doesn’t toast too much. Even after turning off the oven, roasting still continues so remove it from oven once your done.

*Broiling is when you transfer the baking pan on a higher rack of your oven to toast the top quickly for that touch of crisp on the outside and juicy on the inside.

When the Chicken is Cooked:
Remove from the oven and let stand for 10 minutes before serving. Serve in a plate with fresh pandan leaves liner. Drizzle with pan juices and remaining lemon juice left over (squeezed out all remaining drops of lemon juice you can).

Cooking Notes:

  • Heat may vary for each oven type. For this recipe, I used an electric oven.
  • Place your pan in the middle rack position.
  • Place a foil on top of the chicken to prevent the skin from toasting.
  • After 1 hour of baking, you can remove the foil on top of chicken to get the perfect golden brown look for about 5-10 minutes broiling.
  • Where to Buy Chunmijiu (Rice Wine) or Cooking rice wine? Rice wine is available in SM supermarkets along the isle of sauces like oyster sauce, soy sauce and vinegars.

You may also try our simply delicious:

ROAST BUTTERED CHICKEN

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