Lechon Manok (Pinoy Roast Chicken)
Lechon Manok (Pinoy Roast Chicken) features a whole bird soaked in a tangy calamansi and fish sauce marinade, then stuffed with fragrant lemongrass and bay leaves. It roasts up juicy with a savory, citrusy depth and hints of garlic and pepper—perfect for a weekend family meal or a festive gathering.
- Prep25 mins
- Cook1 hr
- Serves6
- DifficultyMedium
- 1
Mix the onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make the marinade.
- 2
Set the chicken in a roasting pan. Rub the marinade all over the chicken, including inside the cavity. Marinate the chicken in the refrigerator for about 4 hours. Keep the remaining marinade in the bowl.
- 3
Preheat the oven to 400 degrees F (200 degrees C).
- 4
Trim the lemongrass, removing the tough outer stalks. Pound the inner stalks with a heavy object until bruised. Put the lemongrass and bay leaves inside the chicken cavity.
- 5
Stir the oil into the leftover marinade in the bowl.
- 6
Roast the chicken in the preheated oven, basting occasionally with the oil mixture, until an instant-read thermometer inserted into the thickest part of the thigh reaches 165 degrees F (74 degrees C), 60 to 90 minutes.
- 7
Take the chicken out of the oven and let it rest in a warm place for 15 minutes before serving.
- Calories 375.8 kcal Moderate
- Protein 64.9 g Good Source
- Carbs 7.7 g Moderate
- Total Fat 9.33 g Moderate
- Saturated Fat 0.33 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 211.96 mg High
- Sodium 1637.83 mg High
- Fiber 0.43 g Low Source
- Sugar 2.87 g Moderate
- Added Sugar 1.67 g Low Source
- Calcium 58.54 mg Low Source
- Iron 0.38 mg Low Source
- Potassium 78.0 mg Low Source
- Vitamin A 1.0 mcg_rae Low Source
- Vitamin C 6.12 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Fish 🐟
- Garlic 🧄
- Onions 🧅