Name: Lechon Manok (Pinoy Roast Chicken)
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Onion, chopped - 1; Garlic, minced - 15 cloves; Calamansi juice - ¼ cup; Fish sauce (patis) - ¼ cup; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Brown sugar - ½ teaspoon; Chicken, cleaned and patted dry - 1 whole; Vegetable oil - 1 tablespoon; Lemongrass stalks, or more to taste - 6; Bay leaves - 3

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Lechon Manok (Pinoy Roast Chicken)

1. Onion, chopped - 1

2. Garlic, minced - 15 cloves

3. Calamansi juice - ¼ cup

4. Fish sauce (patis) - ¼ cup

5. Salt - 1 teaspoon

6. Ground black pepper - 1 teaspoon

7. Brown sugar - ½ teaspoon

8. Chicken, cleaned and patted dry - 1 whole

9. Vegetable oil - 1 tablespoon

10. Lemongrass stalks, or more to taste - 6

11. Bay leaves - 3

How to cook deliciously - Lechon Manok (Pinoy Roast Chicken)

1. Stage

Combine onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make marinade.

2. Stage

Place chicken in a roasting pan. Rub marinade over chicken, including inside the cavity. Let chicken marinate in the refrigerator, about 4 hours. Reserve leftover marinade in the bowl.

3. Stage

Preheat oven to 400 degrees F (200 degrees C).

4. Stage

Trim lemongrass, discarding tough outer stalks. Pound inner stalks with a heavy object until bruised. Place lemongrass and bay leaves inside the chicken cavity.

5. Stage

Stir oil into the leftover marinade in the bowl.

6. Stage

Roast chicken in the preheated oven, basting with the oil mixture from time to time, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 60 to 90 minutes.

7. Stage

Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving.