Ingredients
1 whole large chicken, cleaned
A bunch of pandan (skrewpine) leaves
A bunch of lemongrass, knotted
1 medium yellow onion, sliced
1 tablespoon whole peppercorn
5 pieces dried bay leaves
6 cloves garlic, crushed
2 tablespoons coarse sea salt
Instructions
Preheat the oven to 425F.
Rub salt all over the chicken, including the cavity.
Combine the garlic, onion, bay leaves, and peppercorn in a bowl. Toss to mix. Stuff the mixture into the cavity of the chicken followed by the Pandan leaves and lemongrass.
Arrange the chicken in a roasting rack or roasting pan.
Roast in the oven for 90 minutes.
Remove the Filipino Roasted Chicken Pandan from the oven. Let it rest for 10 minutes.
Remove the stuffing from the cavity. Transfer the chicken to a serving plate.
Serve with atcharang papaya. Share and enjoy!
