Tender Juicy Baked Chicken the Sweet Way

My very first home baked chicken with touch of sweetness and spice! Thanksgiving dinner??? yeah I know, it's not turkey!!! but I'm so happy with the results, satisfied? super! The process of cooking needs time and of course effort but you'll never regret trying this out. Well, half of the recipe comes from my followed blog "Kusina ni Manang" (she's got lots of good recipes that is fool proof, thanks to you manang=D) and half from my instinct, taste buds, and sense of smell...can you imagine that? Come on! unleash your daring side in cooking.


Ingredients:

• 1 whole chicken
• 1 can pineapple chunks
• 1 can pineapple juice
  
• 1 lemon
• 1-2 stalks of lemon grass
• 2 whole garlic
• 1Tb rosemary
  
• salt and pepper
  
• water
• 1/2 cup honey
• butter
• garlic salt
  
• 1 onion
• carrots, diced
  
• celery, cut about 1 inch
  
• potatoes, diced
  

Preparation for chicken:

• In a deep pot, half-fill with cold water, add 3 tablespoon of salt, 1/4 slice of lemon juice
• Soak the chicken for 30 minutes ( according to some chef : when using acidic ingredients, soak meat with no more than 30 minutes to end up not breaking the protein in meat)
• After 30 minutes, rinse chicken with running water and pat dry with paper towel
• Soak chicken with pineapple juice for 10-15 minutes, turn sides to coat well
  

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Preparation for the Rub:

• In small baking pan, place 1 whole garlic and drizzle with a little bit of olive oil
• Roast it in the oven (400F) about 15 minutes or til it gets brownish in color and fragrant
• Take it out from the oven, remove the peel and mash it down with mortar and pestle til it appears to be pasty
  
• Cut out white part of lemongrass and pound it out to release aroma and flavor
• Combine garlic paste, lemongrass and add a tablespoon of dried rosemary plus 1/2 tsp salt and some freshly ground pepper
  
• When thoroughly combined, rub the paste to the chicken inside and out, don't forget to include inside of skin ( be careful not to break skin, mine was broken and it appeared a little bit skinless)
  

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Stuffing the Chicken:

• Stuff inside of chicken with remaining bunch of lemongrass, crushed garlic, dice onions
• Place chicken on wire rack on top of roasting pan
• Let it air dry while preparing for the glaze

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Chicken Glaze:

• In a medium bowl, combine remaining lemon juice, 1 cup pineapple juice and 1/2 cup honey
• Stir til completely combined
• Glaze chicken completely
• Pour remaining liquids in the roasting pan, add 1 cup water
• Add the veggies: carrots, celery, potatoes and the fruit (pineapple chunks)

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Baking Process:

• Preheat oven 400F
  
• Cover chicken with aluminum foil
• Bake for 30 minutes
• After 30 minutes, uncover chicken and brush with melted butter plus garlic salt and pepper
  
• Reduce heat to 350F
• Bake uncovered for 1 hour, brushing with butter mixture every 30 min.
• Turn chicken to other side, brush with butter mixture and bake for another 1 hour.
• When done, take chicken out and let it cool down for 5 min.
  
• Cut and serve.....