Making Flavorful Lemongrass Roasted Chicken

1 small/medium whole chicken
2 stalks lemongrass
bunch of spring onions
1 cup soy sauce
1/2 cup lemon or calamansi juice
1 tbsp brown sugar
1 tsp garlic powder
1 tsp white ground pepper
cooking oil
roughly ground black pepper

1. Mix the soy sauce, lemon/calamansi juice, brown sugar, garlic powder, and ground pepper.

2. Pound the lemongrass, then insert into the chicken's cavity along with the spring onion.

3. Place the chicken in a sealable bag and pour in the marinade, ensuring some goes inside the chicken cavity. Marinate for at least 4 hours, overnight if possible. Turn the bag over multiple times to distribute the marinade.

4. Heat up oven to 180'C, then prepare the chicken.

5. On a wire rack, or a rotisserie if available, poke holes around the chicken skin to reduce buildup of marinade under the skin. This helps crisp up the skin by reducing the buildup of the marinade liquid.

6. Liberally spray cooking oil all around the chicken, or add 1 tbsp of oil to the marinade. This will help to brown and crisp the skin.

7. Place the chicken in the oven and cook for 1 to 1.5 hours. Baste the chicken and rotate every 15 minutes. It takes longer to cook if there is too much moisture trapped under the skin.

8. About 30 minutes before fully cooked, baste the chicken again then sprinkle freshly ground black pepper all over the chicken. From this point on, be gentle when basting so as not to brush off the grounded black pepper.

9. Remove from oven and let rest for about 10 minutes before chopping.

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