Lechon Manok (Pinoy Roast Chicken) Juicy whole chicken roasted or cooked on a rotisserie. It remains a popular street food in the Philippines. It’s best to give it time to marinate so that the flavors meld together. Serve it with Nina’s Lechon Sauce.
Ingredients
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Combine onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make marinade.
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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.
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Preheat oven to 400 degrees F (200 degrees C).
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Trim lemongrass, discarding tough outer stalks. Pound inner stalks with a heavy object until bruised. Place lemongrass and bay leaves inside the chicken cavity.
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Stir oil into the leftover marinade in the bowl.
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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.
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Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving.
Per Serving: 319 calories; protein 38.8g; carbohydrates 13.2g; fat 11.9g; cholesterol 113.6mg; sodium 1231.3mg. Calamansi is a citrus fruit widely cultivated in the Philippines. If you can’t find calamansi, use lemon juice.