📝 About This Recipe
A cornerstone of Filipino street food and family celebrations, Lechon Manok is a succulent roasted chicken defined by its aromatic stuffing of lemongrass and pandan. This recipe captures the iconic smokiness and golden-brown skin of the rotisserie stands found in Manila, balancing savory soy-calamansi notes with a hint of sweetness. It’s a nostalgic, soul-warming dish that brings the vibrant energy of a Filipino 'handaan' (feast) right to your kitchen.
🥗 Ingredients
The Chicken
- 1.5 kg Whole Chicken (cleaned and patted thoroughly dry)
The Marinade
- 1/4 cup Calamansi Juice (freshly squeezed; substitute with lemon juice if unavailable)
- 1/2 cup Soy Sauce (Filipino brand like Silver Swan or Datu Puti preferred)
- 2 tablespoons Brown Sugar (to balance the acidity)
- 6 cloves Garlic (minced into a paste)
- 1 thumb-sized piece Ginger (grated)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Fish Sauce (Patis) (for deep umami flavor)
The Aromatics (Stuffing)
- 3-4 stalks Lemongrass (Tanglad) (bruised and folded)
- 2 pieces Pandan Leaves (tied into a knot)
- 1 medium Red Onion (quartered)
- 1 head Garlic (halved crosswise)
Basting Liquid
- 1/4 cup Annatto Oil (Achuete) (neutral oil infused with annatto seeds for color)
- 2 tablespoons Butter (melted)
👨🍳 Instructions
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1
Prepare the marinade by whisking together the soy sauce, calamansi juice, brown sugar, minced garlic, grated ginger, fish sauce, and black pepper in a large bowl until the sugar is dissolved.
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2
Place the cleaned chicken in a large resealable bag or deep dish. Pour the marinade over the chicken, ensuring the cavity is well-coated. Marinate in the refrigerator for at least 4 hours, preferably overnight, turning occasionally.
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3
Preheat your oven to 375°F (190°C). If using a rotisserie, prepare the spit. If oven-roasting, set a wire rack over a baking sheet lined with foil.
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4
Remove the chicken from the marinade. Do not discard the marinade; set it aside for basting later.
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5
Prepare the aromatics: Smash the lemongrass stalks with the back of a knife to release oils, then fold them. Stuff the lemongrass, pandan knot, quartered onion, and halved garlic head into the chicken cavity.
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6
Truss the chicken using kitchen twine by tying the legs together and tucking the wings under the body. This ensures even cooking and keeps the stuffing secure.
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7
In a small bowl, mix the annatto oil with the melted butter and 2 tablespoons of the reserved marinade to create the basting sauce.
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8
Place the chicken on the roasting rack or on the rotisserie spit. Roast for 20 minutes to start setting the skin.
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9
Reduce the oven temperature to 350°F (175°C). Baste the chicken generously with the annatto-butter mixture.
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10
Continue roasting for another 45-55 minutes. Baste every 15-20 minutes to achieve a deep, mahogany color and crispy skin.
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11
Check for doneness by inserting a meat thermometer into the thickest part of the thigh (avoiding the bone). It should read 165°F (74°C). The juices should run clear.
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12
During the last 5 minutes of cooking, you can turn on the broiler for 1-2 minutes for extra-crispy skin, watching closely to prevent burning.
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13
Remove the chicken from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
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14
Carve the chicken into serving pieces and serve immediately while the skin is still crisp.
💡 Chef's Tips
Always pat the chicken skin bone-dry before roasting; moisture is the enemy of crispy skin. Don't skip the lemongrass and pandan; they provide the signature 'Pinoy' aroma that distinguishes this from Western roast chicken. If you don't have annatto oil, you can mix a little paprika or turmeric into your oil for a similar golden hue. Resting the meat is crucial—if you cut it too soon, all the flavorful juices will run out onto the cutting board. For the most authentic flavor, cook this over charcoal if you have a rotisserie grill attachment.
🍽️ Serving Suggestions
Serve with a side of warm garlic fried rice (sinangag) for the ultimate Filipino meal. Provide a dipping sauce (sawsawan) of spicy vinegar, soy sauce, and chopped bird's eye chilies. Pair with 'Atchara' (pickled green papaya) to cut through the richness of the roasted meat. Accompany with a side of Mang Tomas All-Purpose Sauce for that classic rotisserie stand experience. A cold glass of calamansi juice or a local lager beer complements the smoky flavors perfectly.