Cebu Style Roast Chicken
Infused with the vibrant flavors of the Philippines, Cebu Style Roast Chicken is a tantalizing blend of savory, tangy, and mildly sweet notes that will elevate any meal. This dish features a whole chicken marinated in a rich mixture of soy sauce, vinegar, calamansi (or lime) juice, brown sugar, garlic, ginger, and aromatic bay leaves, ensuring every bite is bursting with flavor. Stuffed with fragrant lemongrass and red onion, the chicken is roasted to golden perfection, brushed with melted butter for a crisp, flavorful skin. Perfectly moist and tender, this Filipino classic pairs beautifully with steamed rice and a soy-calamansi dipping sauce, making it an irresistible centerpiece for family gatherings or special occasions. With its easy-to-follow preparation and bold, authentic taste, Cebu Style Roast Chicken is a must-try recipe that's sure to impress.
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Recipe Information
Ingredients
- 1 piece (about 3-4 lbs) whole chicken
- 4 pieces, bruised and knotted lemongrass stalks
- 0.5 cup white vinegar
- 0.33 cup soy sauce
- 0.25 cup calamansi juice (or lime juice)
- 2 tablespoons brown sugar
- 8 cloves, minced garlic
- 1 large, sliced red onion
- 2 tablespoons, minced ginger
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 pieces bay leaves
- 2 tablespoons, melted butter
- 1 piece (for trussing the chicken) cooking twine
Instructions
Clean the whole chicken by removing any excess fat, plucking stray feathers, and thoroughly rinsing the cavity and skin under cold running water. Pat the chicken dry with paper towels.
Prepare the marinade by combining white vinegar, soy sauce, calamansi juice (or lime juice), brown sugar, minced garlic, ginger, salt, black pepper, and bay leaves in a bowl. Mix well until the sugar and salt dissolve.
Rub the marinade generously all over the chicken, making sure to coat the cavity and under the skin. Place the chicken in a large resealable plastic bag or airtight container and pour in the remaining marinade. Refrigerate and marinate for at least 4 hours or, ideally, overnight for maximum flavor.
Stuff the cavity of the chicken with the bruised and knotted lemongrass stalks and sliced red onion. Use cooking twine to truss the chicken by tying the legs together and tucking the wings under the body for even cooking.
Preheat your oven to 375°F (190°C). Place the marinated chicken on a roasting rack set over a foil-lined baking pan to catch drippings.
Brush the chicken with melted butter and roast in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with its juices every 20 minutes to keep the skin moist and flavorful.
Once the chicken is golden brown and cooked through, remove it from the oven and let it rest for 10-15 minutes before carving.
Serve the Cebu Style Roast Chicken with steamed rice and a dipping sauce made from soy sauce, calamansi juice, and chili for an authentic Filipino meal. Enjoy!
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 8056 mg | 350% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 25.9 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 354 mg | 27% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3098 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
