Lechon Manok (Pinoy Roast Chicken)
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
36
Spice
61
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
15 cloves
Garlic (minced)1 cup
Juice (calamansi)1 cup
Fish Sauce (patis)1 tsp
Salt1 tsp
Ground Black Pepper1 tsp
Brown Sugar1 tbsp
Vegetable OilDirections:
1
Combine onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make marinade
2
Place chicken in a roasting pan
3
Rub marinade over chicken, including inside the cavity
4
Let chicken marinate in the refrigerator, about 4 hours
5
Reserve leftover marinade in the bowl
6
Preheat oven to 400 degrees F (200 degrees C)
7
Trim lemongrass, discarding tough outer stalks
8
Pound inner stalks with a heavy object until bruised
9
Place lemongrass and bay leaves inside the chicken cavity
10
Stir oil into the leftover marinade in the bowl
11
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
12
Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving