This easy Filipino Roast Chicken is a delicious Asian Roast chicken dinner. Served with the tangy and savory Filipino Dipping Sauce, you won't be able to get enough of this whole chicken in the oven dish. A perfect whole chicken XMAS recipe! (I have omited any need to baste the Filipino style roast chicken as I find it a hassle!)
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🥘 Ingredients
You will need a few simple ingredients for this Asian Roast Chicken Dinner, which is 1 of my favorite alternative Thanksgiving meals:
- small whole chicken: I used a 1kg/ 1.1 lb chicken. You can obviously use a larger one but you will need to increase the sauce and marinade for longer.
- 10 garlic cloves: minced and peeled
- 1 thumb ginger: peeled and grated. Using the back of a spoon helps you to peel the ginger more economically and efficiently.
- 1 onion: minced. Use a shallot of red onion for a sweeter flavor.
- 5 Tablespoons light soy sauce: this adds umami flavour to the meat
- 1 Tablespoon dark soy sauce: this gives the roast chicken a nice color
- 5 Tablespoons rice vinegar
- 1 teaspoon salt
- 1 Tablespoon white sugar
- 1 teaspoon ground black peppercorns: I initially used whole black pepper, as is used in adobo, but the whole peppers would hide in the chicken meat so I replaced it with ground black pepper.
- 2 bay leaves
Note: This chicken tastes best when dipped into a dipping sauce, such as Filipino Sawsawan dipping sauce, which is made from soy sauce, calamansi lime, garlic and chili. Actually, any sweet & sour dipping sauce would work- I often use Vietnamese Nuoc Cham too. (Click through for the recipe.) If you omit the sauce, the chicken won't taste too different from regular Asian roast chicken.
🔪 Step-by-Step Instructions
- Massage the chicken with ½ teaspoon salt and ground black pepper
- Mix the rest of the marinade in a big bowl: garlic, ginger, onion, light soy sauce, vinegar, dark soy sauce, sugar, peppercorns, bay leaves.
- Massage the marinade into the chicken overnight (or before you go to work, if you plan to make it for dinner) (I tried marinating for just 2 hours and the meat was quite bland so don't skimp on the time here. (I could increase the sauce if you have less time to marinade but that would also increase the cost of the recipe, which isn't a great idea in this economy.)
- Remove the chicken from fridge 30 minutes before baking. We want it to be at room temperature before roasting so that the meat is juicy.
- Pre-heat oven to 200C Gas Mark 6/ 390F fan. Bake for 20 minutes.
- Lower the temperature to 160 fan Gas Mark 4/ 320F then bake for 40 more minutes. (Check that the chicken is thoroughly cooked before serving: either use a digital thermometer inserted into the thickest part of the thigh or make sure the juices run clear when cut.)
- Important: serve with the toyomansi Filipino dipping sauce and maybe some tofu adobo not the side. Allow to rest for 10 minutes before carving and serving.
🥡 How to Store
Leftovers can be stored in an airtight container in the fridge for 1-2 days and used in these Asian leftover roast chicken recipes such as leftover chicken congee or leftover chicken noodles.
🥗 Suggested Accompanying Recipes
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Filipino Roast Chicken
Ingredients
- 1 small whole chicken I used a 1kg/ 1.1 lb chicken. You can obviously use a larger one but you will need to increase the sauce and marinade for longer.
- 10 garlic cloves minced and peeled
- 1 inch ginger peeled and grated. Using the back of a spoon helps you to peel the ginger more economically and efficiently.
- 1 onion minced. Use a shallot of red onion for a sweeter flavor.
- 5 Tablespoons light soy sauce this adds umami flavour to the meat
- 5 Tablespoons rice vinegar
- 1 Tablespoon dark soy sauce
- 1 Tablespoon white sugar
- 1 teaspoon ground black peppercorns I initially used whole black pepper, as is used in adobo, but the whole peppers would hide in the chicken meat so I replaced it with ground black pepper
- 2 bay leaves Remove before serving the cooked chicken- not meant to be eaten, for flavoring only!
- 1 teaspoon salt
Instructions
- Mix the marinade in a big bowl: garlic, ginger, onion, light soy sauce, vinegar, dark soy sauce, sugar, peppercorns, bay leaves.
- Massage the chicken with ½ teaspoon salt and ground black pepper.
- Massage the marinade into the chicken overnight (or before you go to work, if you plan to make it for dinner) Note: I tried marinating for just 2 hours and the meat was quite bland so don't skimp on the time here. (I could increase the sauce if you have less time to marinade but that would also increase the cost of the recipe, which isn't a great idea in this economy.)
- Remove the chicken from fridge 30 minutes before baking. (We want it to be at room temperature before roasting so that the meat is juicy.)
- Pre-heat oven to 200C Gas Mark 6/ 390F fan. Bake for 20 minutes. Lower the temperature to 160 fan Gas Mark 4/ 320F then bake for 40 more minutes. (Check that the chicken is thoroughly cooked before serving: either use a digital thermometer inserted into the thickest part of the thigh or make sure the juices run clear when cut.) Allow to rest for 10 minutes before carving and serving.
Notes
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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