Home Cook Together. Celebrate Life.

FilipinoAuthentic Cuisine

Filipino Chicken Roast 2

Serves 4 to 6 Entree chicken, Poultry

Filipino Chicken Roast 2

Filipino Chicken Roast 2 is a beloved staple at home tables across the Philippines, transcending ordinary family dinners and bringing warmth to any occasion. This home-style roast, marked by its simplicity, finds its way onto tables without ceremony but with a promise of comfort. It's a dish that speaks to the Filipino way of cooking — intuitive, generous, and made for sharing.

The essence of this roast lies in its straightforward flavor profile: a whole chicken imbued with the earthy warmth of paprika, balanced by the brightness of lemon, and seasoned with salt and pepper to perfection. The potatoes, roasted alongside, absorb the rich juices, creating a satisfying, hearty complement. Each bite promises a savory, aromatic experience, making it a dish that encourages second helpings and lingering at the table.

Ingredients

  • 1whole chicken
  • 1 kgpotatoes
  • 2 tbspoil
  • 1 tsppaprika
  • lemonhalved
  • to tastefine sea salt and black pepper

Method

  1. Start by patting the whole chicken dry with paper towels to ensure a crispy skin. Rub the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, making sure to coat it evenly. Heat 2 tablespoons of oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, place the chicken in the pan, breast side down, and brown it for about 5 minutes on each side until the skin turns a deep golden brown.
  2. While the chicken is browning, wash and peel 1 kg of potatoes, then cut them into large chunks. Once the chicken is browned, remove it from the pan and set it aside on a plate. Add the potato chunks to the same pan, stirring them in the rendered chicken fat and any remaining oil. Cook the potatoes for about 5 minutes, stirring occasionally, until they start to turn golden and slightly tender.
  3. Return the browned chicken to the pan, placing it on top of the potatoes. Squeeze the juice from the halved lemon over the chicken and potatoes, then nestle the lemon halves into the pan for added flavor. Cover the pan with a lid and reduce the heat to medium-low. Allow the chicken and potatoes to cook together for about 30 minutes, turning the chicken once halfway through, until the chicken is cooked through and the potatoes are tender. The chicken is done when the juices run clear when pierced with a knife.
  4. Once the chicken is fully cooked, remove it from the pan and let it rest on a cutting board. If the sauce in the pan is too thin, increase the heat to medium-high and let it simmer uncovered for a few minutes until it thickens slightly. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
  5. Carve the chicken into serving pieces and arrange them on a platter with the potatoes. Pour the reduced sauce over the chicken and potatoes. Finish by garnishing with freshly chopped herbs of your choice, such as parsley or cilantro, to add a fresh and vibrant touch. Serve the Filipino Chicken Roast 2 family-style, encouraging everyone to share and enjoy.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

This recipe is from Authentic Filipino Cuisine by Yassine Sbiti — the Filipino volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Filipino cuisine