- One Whole Chicken
- Soy Sauce
- White Vinegar (don’t use balsamic – you’ll just waste it.)
- 1 Lemon
- 3 cloves or more Garlic
- Onions* (Red, Yellow or Shallots – Doesn’t matter. Use whatever you have. I prefer shallots out of convenience – I don’t like leftover onions sitting in the fridge.)
- Gallon-Size Ziploc Bag (this lets you marinate your chicken with less liquid)
- Turbo Broiler/Turbo Oven
Combine Vinegar and Soy Sauce. You need about 1 1/2 cups total for the marinade. This is not an exact science – you can put as much soy sauce and vinegar as you like. The ratio is all up to you. 1:1 ratio is always a safe bet.
Put the chicken inside the Ziploc Bag and then pour in the Soy Sauce and Vinegar solution. Squeeze the air out and seal.
Marinate in the refrigerator, for as long as you can but turn the chicken over every couple of hours to ensure proper distribution of flavor. (My personal rule for marinating is overnight.)
Right before cooking:
Chop Tomatoes and Onion, slice lemon into rounds and halve the garlic cloves. You only need about one small onion (or two shallots) and one small tomato and 3 cloves of garlic – just enough to fit in the cavity of the chicken.
Rub a piece of garlic and lemon on the chicken skin then stuff it in the cavity. Get as much flavor as you can from your ingredients. Always.
Stuff the cavity of the chicken with the chopped tomato, onion, garlic and lemon.
Follow roasting instructions that came with the Turbo Oven, but remember TO TURN IT OVER halfway. If you dont, the bottom half will not cook.
If you dont have a turbo broiler – here’s cooking instructions to use for a regular oven:
1. Follow steps 1-5
2. Preheat oven to 350 degrees F (175 degrees C)
3.Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
PS: That Roast Chicken process is from here: http://allrecipes.com/recipe/juicy-roasted-chicken/