This is a simple lechon manok roasted in the oven. When you think of lechon manok, it should be roasted on burning charcoals skewered on a spit. Rub the skin and inside of the chicken with salt and pepper. Then rub the skin of the chicken with garlic, ginger and soy sauce.
There are many variation of lechon manok and it differs only on the kinds of marinade and the stuffing used in the chicken. Well, the key ingredient, I think, when cooking lechon manok is the lemon grass. This stuffing is what differs on this roasted chicken from the rest.
Read more What: A Cebu staple dish, lechon manok (“leh-chon mah-nok”) is rotisserie chicken stuffed with lemongrass, and the poultry cousin of lechon Cebu, Cebu's beloved whole roast pig.
The trick is to roast the lechon slowly, so all the juices remain inside, the meat becomes tender and thoroughly cooked, and the skin turns crisp. Depending on the size of the pig, roasting can take from 5 to up to 8 hours and is done by constantly rotating the skewer.