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Super Easy Roasted Chicken

Stick and Ladle


  • 1 whole chicken, cleaned and patted dry
  • Melted margarine for basting


  • 1 onion, chopped
  • 5 cloves garlic, minced
  • ¼ cup calamansi juice
  • 1 teaspoon coarse sea salt
  • 1 teaspoon ground black pepper
  • 1 ¾ cups softdrinks  7-up or sprite
  • 4 lemongrass stalks


  • 8 lemongrass stalks
  • 3 bay leaves
  • 3 stalks spring onion
  • 5 cloves garlic crushed


  1. In a large bowl, combine all marinade ingredients. Mix well.
  2. Place the chicken inside a large resealable bag. 
  3. Pour the marinade in the bag with the chicken. Seal and refrigerate overnight.
  4. Remove the chicken from the bag and then stuff with fresh lemongrass, 3 bay leaves, green onion.
  5. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). 
  6. Remove from heat, and baste with melted margarine. Cover with aluminum foil, and allow to rest about 10 minutes before serving.