Friday, August 23, 2013

Roasted Chicken with Rosemary and Dalanghita

A few years after getting married, my niece, Abi, gave hubby and I a perfect opportunity (or excuse) to start an herb garden. They were all assigned in home economics class a certain herb to plant and to present later at the end of the semester. She couldn't remember specifically which herb she was assigned to grow so her mom in haste to leave the Manila Seedling compound bought any type of herb she could identify. To our surprise, hubby and I were assigned by our (then) 8 year old niece the task of making sure her herb (whichever it was) grew and lived long enough until her presentation in class. How could we refuse?! In an instant, we had an herb garden to nurture. Perhaps the easiest herb to maintain, based on our experience, is rosemary. It's basically very adaptable and is practically low maintenance. Just make sure you don't over water and that it is planted on a pot that drains well to prevent its root from rotting.
Anyway, here's a classic rosemary chicken recipe that I tweaked a bit. Instead of the usual lemons called for in this recipe I used our very own dalanghita.

1 whole chicken
salt and pepper
olive oil 
4 dalanghita fruits, quartered
rosemary sprigs

Preheat oven to 350 degrees.
Season chicken inside and out with salt and pepper.
Place half of sliced dalanghita and sprigs of rosemary inside the cavity of the chicken.
Squeeze juice out of remaining dalanghita and massage over chicken. Lightly oil chicken with olive oil.
use toothpicks to close up chicken.
Wrap chicken with dalagnhita rinds and more sprigs of rosemary in foil and place over a shallow baking dish.
Bake chicken approximately 1 hour (depending on size). Unfold foil and bake for another 30 minutes to let chicken brown. Allow chicken to  stand for about 10 minutes to allow its juices to set.

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