Homemade Roasted Chicken (Lechon Manok Pinoy Style)

Homemade Roasted Chicken (Lechon Manok Pinoy Style)

Lechon Manok Pinoy Style (photo courtesy of BFF Evelyn)

Finally the “Noche Buena” is over. After attending the holy Eucharist celebration, my family along with our close friends had a wonderful midnight dinner at a Turkish Restaurant in Muscat. We simply had ordered mixed grilled meat, cheese ‘n honey bread, ceasar salad, coffee, and tsai (tea with milk).

While filling up my hunger with the taste of chicken tikka, suddenly I remember my favorite “lechon manok”. I have been roasting chicken for almost a year now. I remember the first time I tried it last year when we had an all-for-one dinner at our friend’s house in Muladdah. Then, my friends and family love it – it’s aroma and taste. They had been asking for it since then. So whenever there is a party or even a dinner invitation, I normally prepare the roasted chicken.

Chicken meat is cheaper compared to turkey meat or pork, so it’s a good alternative for special occasions such as birthdays and holiday parties. Moreover, roasted chicken is delicious, very simple and easy to prepare. It is the most preferred easy-to-buy-and-eat food among Filipinos. In fact, it has become a lucrative business in Philippines like the famous Señor Pedros, Chicken Inato, and the like. But there’s nothing more special and appetizing than making a roasted chicken at home – at your very own kitchen. All you need is just a conventional oven or turbo broiler for roasting.
So try it yourself, and start the love for cooking right now!

Ingredients:
1 kilo chicken (preferably fresh and not frozen)
1 cup soy sauce
1 tsp of ground black pepper
1 tbsp fish sauce
1 tbsp lemon extract
1 clove of garlic, chopped and mashed
1 big onion bulb, chopped lengthwise
A few sprigs of lemon grass

Procedure:

1. Mix the lemon extract, soy sauce, and fish sauce in a bowl.
2. Place the chicken into the bowl of liquid marinade.
3. Coat the exterior of the chicken and the cavity generously with black pepper, garlic, and onion.
4. Place the lemons grass twigs into the cavity.
5. Marinate the chicken for 30 minutes to overnight. (But for me, I usually marinate overnight to get a better taste and juicy chicken).
6. Turn the chicken occasionally so that it stays well coated with the liquid marinade.
7. Set the oven to temperature to 425 degrees F.
8. Place chicken breast side down on a sauté pan or baking dish. Add half of the liquid marinade.
9. Put the chicken in the oven and bake for 35 minutes.
10. Remove and turn chicken breast side up then baste the remaining liquid marinade.
11. Bake for another 35 minutes until the juices run clear (no longer pink) when the knife tip is inserted into both the chicken breast and thigh.
12. Transfer chicken to a serving dish or platter. Covered loosely with aluminum foil to keep the chicken warm. Let rest for 15 minutes before slicing.
13. Pour the pan juices into small saucepan. Spoon off fat. Reheat the pan juices. Then add to the chicken and serve.

Additional Tips:

1. Cut small the skin in between chicken thighs to let the liquid marinade absorb into the meat.
2. If lemon grass is not available, you can use thyme instead.
3. To have a blend of sweetness, you may baste ¼ cup of honey glazed to the chicken while being roasted.
4. If you want you can also thicken the remaining pan juices with a little flour or corn starch (create
5. a slurry with corn starch or flour and a little water first, before adding to the pan juices). Season with salt and pepper. Serve chicken with pan juices.

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