Lechon Manok (Pinoy Roast Chicken)

Lechon Manok (Pinoy Roast Chicken)

A marinated chicken is stuffed with lemongrass and bay leaves and roasted until juicy in this Lechon Manok recipe from the Philippines.

Preparation Time
25 mins
Cooking Time
60 mins
Total Time
1 hr 25 mins
Calories
319 Calories

Recipe Instructions

Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Combine onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make marinade.
Step 3
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.
Step 4
Trim lemongrass, discarding tough outer stalks. Pound inner stalks with a heavy object until bruised. Place lemongrass and bay leaves inside the chicken cavity.
Step 5
Stir oil into the leftover marinade in the bowl.
Step 6
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.
Step 7
Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving.
Lechon Manok (Pinoy Roast Chicken)

Ingredients

  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 teaspoon ground black pepper
  • 3 bay leaves
  • 15 cloves garlic, minced
  • 1 whole chicken, cleaned and patted dry
  • 6 lemongrass stalks, or more to taste
  • 0.5 teaspoon brown sugar
  • 0.25 cup calamansi juice
  • 0.25 cup fish sauce (patis)

Categories

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