This homemade lechon manok is tender, juicy, and packed with lemongrass garlic and shallots (sibuyas tagalog). Make it easily using your oven. No charcoal or rotisserie is needed. Set aside one day for marination–the key step to making a tender and flavorful Filipino-style roasted chicken.
Servings: 5-6 servings
1.2kgto 1.5 whole chickencleaned and excess fat removed
Prepare the spices for the marinade and stuffing first. Remaining onion and lemongrass will be used on the actual day of roasting.
In a mixing bowl, combine all ingredients of the marinade. Stir until sugar is dissolved.
In another bowl, combine onion, and garlic with salt and pepper for the stuffing. Bruised and cut the lemongrass to bring out the aroma.
Place chicken in a tray. Season inside of the chicken with salt and pepper. Use a spoon to loosen skin from chicken (see video). Insert half of the pressed garlic cloves under the loosened chicken skin. Stuff the bruised lemongrass and seasoned shallots and garlic inside the chicken.
Tie drumstick ends tightly with a string. Place chicken in a resealable bag and pour the marinade over. Massage chicken all over. Refrigerate breast side down (initially) for a minimum of 24 hours to 48 hours max. Turn two to three times.
Take chicken out of the fridge 30 mins before roasting. Pre-heat oven to 200c/400f.
Place the remaining shallots and lemongrass in a roasting pan. Remove chicken from the marinade and place the chicken on top. Reserve the marinade for basting. Drizzle chicken with oil. Sprinkle salt and pepper.
Roast chicken for 10 minutes, then adjust the tempreture down to 180c/350f. Roast for 50 minutes. Take out the chicken from the oven after 50 minutes then baste with the marinade and juices from the pan. Roast for another 20 to 30 minutes (see note 3).
When chicken is cooked, transfer to a board and let it rest for 15 minutes before carving. Serve with the pan juices. Enjoy!
To prepare the lemongrass, remove the outer leaves and cut-off the lower bulb. Bruise the stalks using the back of a knife.
Calamansi juice - can be substituted with lemon juice or lime juice.
To test the doneness of the chicken, slice the skin between the leg and the breast and peak at the juices. If they run clear, then it is likely done. The meat should also feel firm rather than jiggly or rubbery. Roast a bit longer if the chicken looks undone.
Note: Dark patches may appear on the chicken because of the sugar in the marinade.