Lechon Manok, Oven Rotisserie Roasted Chicken

Oven Rotisserie Roasted Chicken
Lechon Manok is an all-time favorite chicken dish to most Pinoy. If you happen to live in Metro Manila or any city or town around the country there are always stalls that sell charcoal roast whole chicken around the corner or one of the more popular like Andoks Lechon Manok or Baliwag Lechon Manok.

Lechon Manok - Half Serving

They are also available on some of the fastfood chains scattered around the country. For those who are overseas and are craving for roast chicken Pinoy style I would like to share my Lechon Manok recipe using your conventional oven. For this version of Lechon Manok the chicken is roasted using the rotisserie function of your oven. The recipe may also be adopted using a Turbo Broiler, see my previous post of Lechon Manok using the Turbo Broiler.

Lechon Manok - Stuffing

The recipe also calls for lemongrass as one of the aromatic ingredients. This may be omitted should you cannot find one. Lemongrass is usually found on most Asian Stores at your location or on the vegetable section of some supermarkets. Okey here is the recipe of my oven version of Lechon Manok, do not forget to buy the Lechon Sauce.

Ingredients:

1 whole large size chicken, wash drained
2 tbsp. sampalok sinigang mix
1 small size onion, quartered
1/2 lemon, sliced
1/2 head garlic, crushed
3-4 stalk lemongrass, trimmed crushed at the stem.
salt and pepper

Cooking procedure:

Lechon Manok, Oven Rotisserie Roasted Chicken

Rub chicken inside out with the sinigang sampalok mix, salt and pepper to taste. Let stand for at least 15 minutes or overnight. Now stuff the chicken cavity with the lemon grass, onion, garlic and lemon. Tuck in neck inside the cavity. Preheat oven at 350°F to 400°F. Skewer the whole chicken onto the steel skewers, making sure to use the locking fins. Hang skewers onto rotisserie of the oven. Roast chicken with the rotisserie on for 1 hour to 1 1/2 hours changing the rotisserie rotation direction a few times. Roast until golden brown. Serve with lechon sauce or spicy ketchup.

See related chicken recipe:

Lechon Manok, Turbo Broiled Chicken
Savory Chicken, Roast Chicken
Max's Style Fried Chicken
Chicken Meatloaf, Relleno Style
Rellenong Manok
Chicken Inasal

Comments

  1. gowshikaMay 3, 2011 at 6:32 PM

    Hey, nice site you have here! Keep up the excellent work!

    Chicken Rotisseries

    ReplyDelete
  2. kiphughesAugust 11, 2012 at 9:17 PM

    In your opinion, which cooking method mimics the traditional charcoal cooking method? Rotisserie or turbo broiler?

    ReplyDelete
  3. UT-ManAugust 24, 2012 at 3:28 PM

    In my own pinion, on the 2 choice there is none, charcoal cooking will give an smoky character of a char-grilled food.

    ReplyDelete

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