Marinade
Chicken oil
If using leg quarters, slice into the quarters to allow the marinade to penetrate and to allow faster cooking.
Crush the ginger and lemongrass to release more flavor. Add to a bowl along with the rest of the marinade ingredients. Then add in the chicken.
For the chicken oil, place chicken skin, water, and salt in a skillet and fry until the skin is crispy.
Remove skins and add bay leaves, peppercorns, annatto seeds, and garlic.
Fry over medium low heat until garlic is fragrant and flavors have infused the oil, about 5 minutes.
Roast marinated chicken for 45 minutes at 200°C. Baste every 5 minutes with chicken oil.
