Whole Grilled Chicken

With Apples and Potatoes

(Note to self: take a photo right after chicken is out of the oven, so it won't shrink looking like there's nothing in it).

There's a certain flavor of grilled chicken in the Philippines that I miss a lot, that from Andok's...*sigh* And what's worse is that unlike bagoong, it cannot be preserved and sent here as my mom would =P

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Here is my version of grilled chicken - plus!

Ingredients:
Whole Chicken, well-cleaned
1& 1/2 chicken broth cube
1 tsp oil
1 tbsp soy sauce
1 tbsp ketchup
2 apples, cut
3 potatoes, julienned

Rub the insides of the chicken with half of the crushed broth cube...

Do the same to the skin with the remaining broth cube, making sure every part gets rubbed well.

Put in a covered container and refrigerate for 8 hours or preferably overnight.

Take the chicken out of the fridge, an hour before cooking. Preheat oven first at 180 (degs) Celsius = 350 (degs) Fahrenheit.

Put chicken in a baking dish or on the top rack of your oven with a dish/aluminum foil just under to contain the oil drippings, brush the surface with a little olive oil.

I prefer it on a baking dish since I like the juice from it. But doing so wouldn't make the other side crispy.

In a small bowl, mix oil, soy sauce, ketchup and oil, brush the chicken with this mixture once in a while. After half hour, turn it over then brush the other side with the mixture.

Then, after 20 minutes turn the chicken again and put in the potatoes and apples in the baking dish even if it was provided for the drippings, the flavor will combine and make for a good sauce.

Let it cook for 10-15 minutes more.

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I say fairly that this dish is one that my family can finish in one seating. Charlie like the baked apples the best, while Alexie likes the crispy skin...as of Daniel, he has no complains as he is the one who eats just about everything.