Filipino-Style Lechon Manok (Oven-Roasted Chicken)

Instructions

1. Marinate the whole chicken in Sprite or 7up, soy sauce, calamansi or lemon juice, garlic, ginger, onions, ground black pepper, and sugar. Turn the chicken several times to ensure the mixture covers all sides, allowing the flavors to penetrate evenly. Marinate for at least 1 hour, but for the most flavorful and tender result, keep it refrigerated overnight so the chicken absorbs the mixture more deeply.
2. Preheat the oven to 325°F (160°C). This moderate temperature helps the chicken roast evenly without drying out, letting the marinade slowly caramelize as the meat cooks.
3. Stuff the chicken cavity with the lemon grass (tied together to keep it compact), additional garlic if desired, bay leaves, and whole black peppercorns or freshly cracked pepper. These aromatics infuse the interior of the chicken with fragrance as it cooks.
4. Inject some of the marinade into the inside of the chicken if you have an injector. This step enhances juiciness and ensures the flavor reaches the deeper areas of the meat.
5. Rub the chicken’s skin generously with softened butter, salt, pepper, and a bit of garlic from the marinade. Make sure to coat the entire exterior thoroughly, as the butter helps develop a golden, crisp skin while keeping the chicken moist.
6. Roast the chicken for about 1 hour and 20 minutes, or until the skin is golden brown and the juices run clear when pierced. Position it on a rack or roasting pan so heat circulates evenly around the bird.
7. While roasting, brush the skin occasionally with melted butter from the pan or the remaining butter stick. This repeated basting contributes to a glossy, flavorful exterior and prevents the skin from drying out.