One of the most economical foods one can make in the kitchen is whole roast chicken. Buying an entire chicken is cheap. Here in Madrid, it will cost you just a little under 5 euros. It’s also easy to make. Just season the chicken, roast it inside the oven for an hour and twenty minutes, and you’re done.
Understandably, however, if you are only two people in the household, roasting a whole chicken might seem too much. It’s the same way for me, because only my husband and I eat a lot, while our two toddlers (one is almost four and the other is almost two) eat just very little.
Seasoned with salt and pepper 
Melter butter rub mixture 
Tied-up chicken
What I like about roasting a whole chicken is that I don’t need to cook the next day because I can eat the left overs. I style the left-overs in a new way that doesn’t look like left-overs so my picky husband doesn’t have to feel like he’s eating left overs. I simply make them into burritos and chicken fried rice. More on my left-over chicken recipes here.
Seasoned potatoes to be roasted with the chicken 
Fresh from the oven 
My rosemary plant
Most of the ingredients in this whole roast chicken are things you have in your pantry. If I don’t have the fresh herbs, I just substitute with dried herbs, and it still tastes good. There’s little room for error with this recipe as long as you follow it to a T.
Whole Roast Chicken
Ingredients
- 1 pc chicken (around 1.5 to 2 kilos)
- 1/4 cup melted butter
- 3 tbsp olive oil
- 1/2 pc lemon
- 6 cloves garlic minced
- 2 tsp dried parsley
- salt and pepper to taste
- 1 head garlic sliced crosswise
- 2 sprigs rosemary can substitute 2 tsp. dried rosemary or thyme
Instructions
- Preheat oven to 220 degrees celsius without fan or 200 degrees celsius with fan.
- Pat dry chicken, then try to lift off the skin from the meat. Generously put salt and pepper all over and inside the chicken.
- Melt butter in the microwave. Add to the melted butter the olive oil, juice of 1/2 lemon, minced garlic, and parsley. Rub the mixture all over the chicken, underneath the skin, and inside the cavity of the chicken.
- Stuff inside the chicken the entire head of garlic, rosemary sprigs, and squeezed half-lemon.
- Tie the legs, wings, and the entire chicken together to make sure that all the ingredients we put inside the chicken won't come out or steam out.
- You can add diced potatoes and carrots with the chicken to make an entire meal.
- Place in the oven for one hour and twenty minutes.
- Take the chicken out of the oven, let rest for three minutes, then cut into several pieces. Enjoy.
Yum
In Spain, Tocino means Bacon. It is made with a fatty Pork Belly, typically salted and cured.
Here in the Philipines, Tocino is the everyday sweetened, cured, pink meat usually served for breakfast.
“Tosilog” (Tocino, Sinangag and Itlog) is a popular combo discovered in all places.
This recipe is probably the greatest “Pambaon” for kids.
You can buy it premade in the grocery, which are filled with preservatives, nitrites and nitrates and different types of chemicals.
And a few make their own version utilizing natural elements.
It usually takes 3 days to cure and preserve the pork.
But as soon as fried, you get that caramelized, burnt ends of the pork with
all that fat rendered. I don’t suppose that it’s onerous
to make your personal tocino. By making your individual, you get to control the style and even choose
what meat to use. In Spain, Tocino means Bacon. It’s made
with a fatty Pork Belly, often salted and cured.
Here in the Philipines, Tocino is the everyday sweetened, cured, red meat typically served for breakfast.