Recipe By Mekmolek
Published Mar 5th
Prep 25m Cook 1h Additional 4h 15m Ready In 5h 40m
Servings 6 servings Calories 319.3

Juicy whole chicken roasted or cooked on a rotisserie. It remains a popular street food in the Philippines. It’s best to give it time to marinate so that the flavors meld together. Serve it with Nina’s Lechon Sauce.

Recipe Ingredients

  • 1 onion, chopped
  • 15 cloves garlic, minced
  • ¼ cup calamansi juice
  • ¼ cup fish sauce (patis)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon brown sugar
  • 1 whole chicken, cleaned and patted dry
  • 1 tablespoon vegetable oil
  • 6 lemongrass stalks, or more to taste
  • 3 bay leaves

Cooking Directions

  1. 1 Combine onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make marinade.
  2. 2 Place chicken in a roasting pan. Rub marinade over chicken, including inside the cavity. Let chicken marinate in the refrigerator, about 4 hours. Reserve leftover marinade in the bowl.
  3. 3 Preheat oven to 400 degrees F (200 degrees C).
  4. 4 Trim lemongrass, discarding tough outer stalks. Pound inner stalks with a heavy object until bruised. Place lemongrass and bay leaves inside the chicken cavity.
  5. 5 Stir oil into the leftover marinade in the bowl.
  6. 6 Roast chicken in the preheated oven, basting with the oil mixture from time to time, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 60 to 90 minutes.
  7. 7 Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving.

Nutrition Facts

  • Calories 319.3
  • Carbohydrate 13.2 g
  • Cholesterol 113.6 mg
  • Fat 11.9 g
  • Fiber 0.9 g
  • Protein 38.8 g
  • Saturated Fat 3 g
  • Sodium 1231.3 mg
  • Sugar 3.3 g

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Chef's Notes

Calamansi is a citrus fruit widely cultivated in the Philippines. If you can't find calamansi, use lemon juice.
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