Sinigang Roast Chicken
Krizell•Oct 25, 2024
Sinigang roast chicken is a dish I stumbled across while perusing the Filipinx: Heritage Recipes from the Diaspora Cookbook.
I actually gifted this cookbook to so many people last Christmas. I resonate a lot with the authors in this book. As a second-generation Filipino American (first generation born in America) and knowing no other home but here, food has been a way to remember my childhood and explore my roots and culture. This book has wonderful stories and is so thoughtfully curated!
When I first flipped through the book I was so ecstatic to see this sinigang roast chicken. I instantly knew that I had to try it! Here is my adaptation of the Sinigang Roast Chicken Recipe from the Filipinx: Heritage Recipes from the Diaspora Cookbook.
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Instructions
Preheat the oven to 425°F. Rinse the chicken, then pat dry using paper towels. Let the chicken rest at room temperature.
In a cast iron skillet, coat the bottom of the pan with a thin layer of olive oil. Next, arrange potatoes, onion, and garlic on the pan. Drizzle with olive oil and season with salt and pepper. Give it a quick toss to coat.
In a mortar and pestle, crumble bay leaves with your fingertips and grind leaves until they are broken down as much as possible.
Add whole peppercorns and crush them just until they are coarse.
Next, add 1/2 of the sinigang powder packet. Mix together to combine.
Rub seasoning mixture onto chicken completely. If you have extra, rub it on the inside cavity as well.
Drizzle olive oil on top and spread evenly.
Add a whole lemon into the cavity of the chicken. If it doesn’t fit, cut the lemon up into smaller pieces and stick it in.
Place the chicken on top of the veggies in the cast iron skillet.
Cook in the middle rack for 45 minutes or until internal temperature of the fattest part of the thigh reaches 165°F with a thermometer. This is the thermometer I have.
When chicken is finished, allow to rest for 10-20 minutes prior to cutting it.
