Ingredients:
- 1 Whole Chicken
- 1 Bulb Garlic, crushed
- 1 pc Red Onion, sliced into quarters
- 2 stalks with leaves of Lemon Grass, bruised and tied together
- 3 pcs. Bay leaf
- 1 whole Lemon wedges.
- 1 Rosemary sprig
- 1 thumb size ginger, crushed
- Salt and pepper to taste
Procedure:
Preheat the oven to 180 degrees centigrade fan forced.
Clean the chicken well removing every slimy areas. Wash with salt. Leave for 5 minutes. Then wash throughly, Pat dry after with paper towel.
In a small mixing bowl, cut the lemon grass,the lower part should be bruised and tie the leaves part of it. Slice some red onion into quarters and separate with each other, toss in the crushed garlic bayleaf and crushed ginger. Add the lemon wedges and rosemary sprig. Then add some 1 tsp. Salt. Toss together until well combined.
Rub the chicken with olive oil then with some salt and pepper massage it well all though out the chicken.
Put the mix herbs inside the cavity of the chicken and close it with a toothpick on both ends.
Spray the roasting pan with cooking spray, line the bottom inside of the pan with aluminium foil or baking paper for easy cleanups. Put the chicken down facing up. Cover with aluminium foil and baked fan forced for 40 minutes, then remove the cover and up the temperature to 200 degrees centigrade and changed it to fan forced grill for 15 minutes. Check if the chicken is well cooked. Poke with a toothpick or a skewer and make sure that there is no more red blood juice oozing out of it. And the check if the skin is crispy now.
Removed from the oven and let it rest for 15-30 minutes with the aluminium cover on it. Then slice and prepare into serving platters. Enjoy.