Filipino Roasted Chicken (Lechon Manok) Recipe

Name: Filipino Roasted Chicken (Lechon Manok)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cloves of garlic, minced; 2 stalks of lemongrass, roughly chopped; 1 large shallot, minced; 1 tablespoon sugar; 1/2 teaspoon salt; 1/2 teaspoon cracked black pepper; 3 tablespoons fish sauce; 1/2 teaspoon tumeric powder; 1 tablespoon ginger, minced; 3 whole bay leaves; one 5-pound chicken; 1/2 cup Soy sauce, as desired; Garlic chile oil, to taste

Servings: persons

6 cloves of garlic, minced
2 stalks of lemongrass, roughly chopped
1 large shallot, minced
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
3 tablespoons fish sauce
1/2 teaspoon tumeric powder
1 tablespoon ginger, minced
3 whole bay leaves
one 5-pound chicken
1/2 cup Soy sauce, as desired
Garlic chile oil, to taste

1
Add everything but the chicken into a large food processor and blend until you have a smooth paste. Rub this paste all over the chicken, inside and out. Place the entire chicken in a large bowl, cover with plastic wrap, and place it in the refrigerators
2
Roughly 30 minutes before you plan to cook the chicken, remove it from the refrigerator and let it come to room temperature. Preheat your oven to 450u00b0 F while the chicken comes to temperature.
3
Next, use a raised roasting pan or get a large, oven-proof skillet (or rimmed baking sheet) out and line it with a wire rack if you have one. If you do not have the rack, no big deal. Traditionally lechon manok might be wrapped in some banana leaves, but I did not have any. If you have some, wrap them in the leaves, and wrap the entire thing in aluminum foil. Place the chicken into the pan (or whatever your using), and place in the preheated oven for 40 minutes. Do not open the oven. After 40 minutes, turn off the oven, and keep the chicken in there for 20 minutes. After the full hour, remove it from the oven, and insert your meat thermometer into the thickest part of the chicken. The chicken is done when it registers 165u00b0 F at its thickest point.
4
Lechon manok is commonly served with a liver sauce, but instead, blend together soy sauce with garlic chile oil to use as a dipping sauce.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cloves of garlic, minced, 2 stalks of lemongrass, roughly chopped, 1 large shallot, minced, 1 tablespoon sugar, and more.

Yes, Filipino Roasted Chicken (Lechon Manok) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Filipino Roasted Chicken (Lechon Manok)

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