My very own version of cooking lechon manok in the oven...
3 Clove (15 gm)
Black pepper powder
In a medium size bowl, mix well GARLIC, ONIONS, LEMON GRASS, BLACK PEPPER POWDER, ORANGE JUICE, LEMON JUICE, ROSEMARY & OYSTER SAUCE and marinate the chicken for 30 minutes. Flip the chicken every 15 minutes to spread the marinade very well.
After marinating, preheat the oven at 180°C. Do not go over this temperature to avoid to burn the skin while the meat is still uncooked. During preheating phase, fill the tummy of the chicken with the spices, drained from the marinade, and add some tablespoons of it to add taste. Cook for 40min, depending on how big is your chicken, paying attention to flip the chicken every 20min, during this operation, brush some marinade to make the skin tastier and avoid to burn. For bigger chicken, i.e. 1,2kg, I suggest 60min at 170°C.
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Chicken is always a favorite and taste even better when roasted, if you agree then take a look at this lechon manok recipe in a truly Filipino style. The chef here has provided step by step instructions to make a mouth watering chicken with orange, lemon and oyster sauce. A nice moist and tangy chicken recipe!