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Ingredients
- whole roasting chicken - 4 pounds
- pineapple chunks - 1 can ( 20 oz. net wt. or 1 lb. 4 oz. or 567 g.), liquid reserved
- pineapple juice - 1 cup
- Maggi seasoning - 1 teaspoon
- patis or Filipino fish sauce - 2 Tablespoons
- calamansi or lemon juice - 1 Tablespoon
- brown sugar - 3/4 cup
- garlic - 1 teaspoon, minced
- salt - 1 teaspoon
- white pepper powder - 1 teaspoon
Directions
- Pre-marinate the whole roasting chicken with Maggi seasoning, fish sauce or patis, 1 cup pineapple juice, calamansi or lemon juice, garlic, salt, white pepper. Rub the chicken all over with these ingredients. Cover in plastic wrap in a non reactive container. Refrigerate at least 6 hours or overnight.
- When ready to cook, preheat oven to 375 F degrees. Grease and prepare a roasting pan measuring approximately 9 X 13 inches. Place the pre-marinated whole chicken. Cover the entire chicken and roasting pan with aluminum foil and roast in the oven. Cook for 35 minutes per pound of chicken (with bone).
- At the last thirty minutes of cooking, remove the foil cover from the chicken. Combine the reserved pineapple juice from the canned pineapple and brown sugar, then pour it over the chicken. Add the pineapple chunks over the rest of the chicken. Let this cook for 25 minutes till top of chicken has a nice glaze.
- When chicken is done, arrange on a serving platter. Garnish with more pineapple chunks or slices. Pour a little of the drippings on the roast to make it shiny. Serve hot with boiled jasmine white rice.
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