How To Make Lechon Manok (Pinoy Roast Chicken)
Serves:
Ingredients
- 1 whole chicken (about 3-4 pounds)
- 3 tablespoons soy sauce
- 2 tablespoons calamansi juice or lemon juice
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 2 stalks lemongrass, pounded and knotted
- 3 tablespoons vegetable oil
Instructions
-
In a bowl, combine the soy sauce, calamansi juice, garlic powder, onion powder, paprika, black pepper, and salt. Mix well to create a marinade.
-
Place the chicken in a large resealable bag and pour the marinade over it. Massage the marinade into the chicken, making sure it is evenly coated. Marinate in the refrigerator for at least 1 hour or overnight for best results.
-
Preheat the oven to 375°F (190°C). Take the chicken out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking.
-
Rub the vegetable oil all over the chicken skin. Stuff the chicken cavity with the knotted lemongrass.
-
Place the chicken on a rack in a roasting pan, breast side up. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured using a meat thermometer inserted into the thickest part of the thigh without touching the bone.
-
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
-
Serve the Lechon Manok hot with steamed rice and dipping sauce. Enjoy!
Nutrition
- Calories : 480kcal
- Total Fat : 32g
- Saturated Fat : 8g
- Cholesterol : 120mg
- Sodium : 2020mg
- Total Carbohydrates : 2g
- Protein : 42g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
