Lechon Manok

Recipe photo: Lechon Manok (Pinoy Roast Chicken)


About this recipe: Juicy whole chicken roasted or cooked on a rotiserrie. It still remains a popular street food in the Phillipines. It’s best to give time for marinating so that the flavor melds together. Serve it with Lechon sauce. If you want to cook this one follow the ingredients and procedure below.

1 whole chicken
1 onion, chopped
15 cloves garlic, minced
1/4 cup fish sauce (patis)
4 tablespoon calamansi juice
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon brown sugar
6-8 lemongrass bulbs, bruised
3 bay leaves
1 tablespoon cooking oil
Clean chicken and pat dry. Rub the whole chicken, including inside the cavity with chopped onions, garlic, salt, pepper, sugar, calamansi juice and patis and let marinade in the refrigerator for 4 hours.
Heat oven to 200°C. Take the chicken out of refrigerator and stuff the cavity with the bay leaves and lemongrass bulbs.
Put the chicken in oven and roast for 1-1 1/2 hours depending on the size. Add the oil to the leftover marinade sauce and baste the chicken with sauce a couple of times. Check for doneness by poking through the inner thigh and if the juices run clear it’s done. Let the chicken rest for 15 minutes before serving.
If you can’t find calamansi, substitute with lemons.


11 thoughts on “Lechon Manok

  1. mmmmm.. Letchon Manok is really have a good taste ❤ I love Eating Letchon manok with my Family 🙂 thankyou for sharing this to us 🙂 -Mangubat


  2. roasted chicken roasted chicken. not really even monotonously eat daily dish you like, I’ll never give up on you because your so yumm yummm


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