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Easy Roast Chicken (Filipino Style)

Roast Chicken is a very popular “dinner in an instant” here in North America. All supermarkets have their own special mix blend that they flavor the chicken with. Here is simply our Filipino-style version.
Course: Main Course
Cuisine: Filipino
Keyword: chicken, roast chicken
Author: Pam from Pinoybites.com


  • 1 whole chicken about 3 lbs
  • juice of 1 lemon
  • 1/4 cup soy sauce
  • ground black pepper
  • 2 to 3 lemongrass stalks bruised (use only the bottom 5” of the stalks)
  • 1 whole garlic cut in half horizontally
  • 3 Potatoes quartered
  • 2 medium onions quartered
  • 3 Asian eggplants* cut into 2” chunks
  • 2 Tbsps olive oil for brushing the chicken and coating the vegetables
  • Salt and black pepper for tying the chicken
  • Kitchen twine

Here's How:

  • Clean the chicken and place in a gallon size ziploc or a food container big enough to hold the chicken. Combine the lemon juice and soy sauce and pour over the chicken. Let sit in the refrigerator for at least 4 hours or overnight. Turn chicken halfway to marinate evenly.
  • Preheat the oven to 425 F.
  • Drain and discard the marinade. Place the lemongrass and garlic inside the chicken cavity. Tuck the chicken wings under the body and tie the legs together with a kitchen twine. Brush the outside of the chicken with a little olive oil ( abt 1 tbsp ).
  • Put potatoes and onions in a roasting pan. Drizzle with olive oil and a sprinkle of salt and pepper. Arrange the vegetables in the middle of the pan and position the chicken on top of the vegetables.
  • Drizzle the eggplants with olive oil and season with salt and pepper. Set aside and add after the first 30 minutes of cooking time so it won’t overcook.
  • Roast for 1 hr 15 minutes to 1.5 until the juices run clear when you stick a knife in the inner part of the thigh. Remember to add the eggplants.
  • Cover loosely with foil for 10 minutes before serving.


*** Chicken should reach an internal temperature of 165 F when a meat or an instant-read thermometer is inserted in the thickest part of the thigh without touching the bone.
*** Resting the chicken for a few minutes after roasting lets the juices redistribute so the chicken is moist when carved.