Marinate the chicken : Combine the lemon juice, soy sauce and ½ teaspoon ground black pepper in a large ziploc bag or any food-grade container with a lid. Mix well. Add the whole chicken and close the bag to seal. Turn a few times to coat then marinate in the fridge for at least 4 hours (overnight is better). Flip the bag halfway for even marination.
Take the chicken out of the fridge (30 minutes before roasting) then make the stuffing.
Make the Longganisa-Rice Stuffing : Heat the oil in a medium pan and saute onion until softened. Add the garlic and the longganisa. Break the meat apart using the back of a wooden spoon (like ground meat) and cook until the meat is lightly browned. Stir in the cooked rice for a minute then season with salt and black pepper, if needed. Set aside to cool a bit.
Preheat the oven to 425F. Prepare a roasting pan with a rack insert or a baking sheet lined with a rack. Spray some oil where you’ll position the chicken.
Carefully spoon the stuffing inside the chicken cavity. Place the legs together (slightly overlapping) then secure with kitchen twine. Tuck the wings under. Rub (or spray) some oil all over the chicken then place in the middle of the roasting pan.
Roast for 20 minutes at 425F then lower the heat to 375F (don’t open the oven door) and bake for another 45-55 minutes or until fully cooked.
Rest for 10-15 minutes before cutting and serving.
Notes
*Adjust the stuffing seasoning depending on the type of longganisa you use.**Make sure the chicken is fully cooked. The internal temperature in the thickest part of the thigh is 165F. Other signs include legs and wings will easily wiggle when moved and juices will run clear when the thick part between the thigh and breast is poked.***Serve the extra stuffing alongside the chicken.