Chicken
Filipino Roasted Chicken (Lechon Manok)
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19 Reviews
Alix
January 4, 2017
Is the soy sauce included in the paste/marinade or is that for the dipping at the end. Great if you can clarify.
Dax P.
January 4, 2017
Hi Alix, the soy sauce is for the dipping sauce, but that's up to you if you even want that. The chicken itself is pretty rad by itself.
Dax P.
January 4, 2017
Awesome, Alix. Enjoy your Summer! Its super cold here in the US, Wisconsin. Hope you enjoy a different take on roasted chicken.
Cynthia L.
March 6, 2016
I did not cover the chicken with foil. Placed chicken on a roasting pan with grill and roasted at 450F. Caked the paste on the chicken making sure to not spill any. Next time I'll reserve some sauce to baste the chicken twice. A very delicious recipe.
Katie
February 2, 2016
Thanks for the tip about not putting the chicken in the food processor, but there was no mention of not putting the soy sauce in the fridge. Realized that after it was too late. I'm sure it won't taste bad, but it certainly isn't a paste.
Texdan
January 25, 2016
Sitting here waiting for the bird to crisp up under the broiler. We followed directions -- but we are seriously re-thinking the foil part. The chicken smelled great, but was pale and certainly not crispy as shown in the photo. picture.
Anne D.
January 19, 2016
I made this recipe last night and while my roast chicken turned out pretty good, I did have to add an additional 40 minutes or so without the foil on. After the initial hour, the chicken was still pale and uncooked. I think next time I'll forego the foil to save time.
Marilyn
January 17, 2016
I can see where this recipe causes confusion, but I made it according to my normal roast chicken method and it turned out beautifully. I marinated the chicken in the fridge for about 2-3 hours, and roasted it at 400 F for about 1.5 hours. I did not at any point wrap it in leaves or foil. The next time I will try roasting it at 450 for 40 minutes; the reason I didn't this time around is because my oven tends to run really hot and I'm still trying to get used to it.
clayshapes
January 16, 2016
How long do you leave this in the fridge before taking out to cook? A couple hours? overnight?
Dax P.
January 14, 2016
You do not have to wrap it, only if you have the banana leaves. The great part of the roast is that it builds a nice, crispy skin. Keep an eye on it however as all ovens are different. I've been roasting whole chickens this way for some time, and they always turn out great. Good luck, and I hope you enjoy!
amysarah
January 14, 2016
This sounds delicious. But I'm also wondering if you still wrap it in foil, in the absence of banana leaves? And if so, do you remove/open the foil at some point - the skin in the photo looks more browned/crispy than I'd think it would be if roasted in foil the entire time.
mariviblanco
April 12, 2015
Do you wrap the chicken in the banana leaves at the beginning of the roasting or after the 40 minutes, when you've turned off the oven and need to let it sit inside for another 20. Just wanted to make sure before trying the recipe, which sounds fabulous!
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