Description
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.
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
Instructions
- Combine onion
- garlic
- calamansi juice
- fish sauce
- salt
- black pepper
- and brown sugar in a bowl to make marinade.
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- Trim lemongrass
- discarding tough outer stalks. Pound inner stalks with a heavy object until bruised. Place lemongrass and bay leaves inside the chicken cavity.
- Stir oil into the leftover marinade in the bowl.
- 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.
- Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving.
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 5 hrs 40 mins
Servings: 6