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Lechon Manok With Oyster Sauce

peachy24's picture
My very own version of cooking lechon manok in the oven...
  Chicken 800 Gram
  Orange 2
  Sliced onion 1⁄2
  Sliced garlic 3 Clove (15 gm)
  Lemon grass 2
  Lemon juice 1⁄2 Teaspoon
  Oyster sauce 3 Tablespoon
  Black pepper powder 1⁄4 Teaspoon
  Rosemary 1⁄2 Teaspoon

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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Recipe Summary

Main Dish
Roasted Chicken
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!

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1692 Calories from Fat 808

% Daily Value*

Total Fat 90 g137.9%

Saturated Fat 25.5 g127.4%

Trans Fat 0 g

Cholesterol 536 mg178.7%

Sodium 1753.9 mg73.1%

Total Carbohydrates 49 g16.5%

Dietary Fiber 8.8 g35.3%

Sugars 29.4 g

Protein 166 g332.5%

Vitamin A 31.7% Vitamin C 250.3%

Calcium 28.3% Iron 43.4%

*Based on a 2000 Calorie diet

Lechon Manok With Oyster Sauce Recipe Video, Roasted Chicken