Roasted Chicken Adobo- Filipino Sheet Pan Meals

I have been brainstorming so many recipes to try filipino inspired sheet pan meals. I have to boast but this recipe is exactly what I envision Lala's kitchen to be, filipino flavors with a modern twist. You get the traditional flavors of chicken adobo, but a modern twist by cooking it spatchcock style and roasting this on a sheet pan with potatoes and mushrooms. Its my life being a 1st generation filipino living in Canada summed up on a sheet pan lol. I'm traditional yet I was brought up in Canada and adapted to living in a westernized world. 
I hope to inspire all you millennials and 1st generation filipino's to never forget you heritage and keep our filipino heritage alive. One of the best ways to do that is through food, keep eating filipino food and learn to make filipino food so you can pass this tradition along to the next generation and many generations to come!! 



Roasted Chicken Adobo Recipe

Ingredients
1 whole roasting chicken
4 small red skin potatoes
1 lb mushrooms
1 head of garlic
2 bay leaves
1/2 cup cane vinegar
1/2 cup soy sauce
1/4 tsp black pepper
1 tsp chicken broth powder
1 cup of water


1. In a saucepan combine head of garlic (cut in half), 2 bay leaves, 1/2 cup cane vinegar, 1/2 cup soy sauce, 1/4 tsp black pepper, 1 tsp chicken broth powder. Bring to a boil for 2 mins. Then add 1 cup of water. Set aside and allow to cool.

2. Optional to spatchcock the chicken, this allows the whole chicken to cook a faster time. Cut down the spine of the chicken to remove the back bone. 

3. Salt and pepper the whole chicken. 

4. Transfer the chicken to a bowl big enough to fit the whole bird. 

5. Pour in adobo marinade over the chicken. Cover and marinade overnight.

6. In a roasting pan or sheet pan, add the red skin potatoes cut into large chunks and mushrooms.

7. Place the spatchcocked chicken on top of the potatoes and mushrooms. Keep the marinade aside.

8. Cover with tin foil and bake at 375 degrees for 1 hr - 1.5 hrs (depending on the size of your roast) Or bake until internal temperature is 160 degrees.

9. Transfer the remaining marinade into a small saucepan, remove bay leave and large pieces of garlic. Add 1/2 cup of water and 1 tsp sugar to balance flavors. Thicken with 2 tsp cornstarch and 2 tsp water.

10. Uncover the roast. Baste the roast with the adobo gravy and return in oven for another 15 mins. 

Enjoy this filipino style roasted chicken with your family