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Filipino Chicken Roast

Serves 4 to 6 Entree chicken, Poultry

Filipino Chicken Roast

Filipino Chicken Roast, a staple at home gatherings, reflects the everyday table of the Filipino family. Rooted in the tradition of sharing, this dish is often prepared for Sunday lunches or special family occasions, where the aroma of roasting chicken fills the air, signaling that something comforting and familiar is on the way. Here, the chicken is prepared with a simplicity that speaks volumes about the heart of Filipino home cooking—salt and fat measured by intuition, ensuring each bite is perfect.

The result is a chicken with a crisp, paprika-kissed skin, yielding to tender, juicy meat beneath. Accompanied by roasted potatoes that soak up the flavorful drippings, each component harmonizes to create a meal that feels generous and deeply satisfying. With a final squeeze of fresh lemon, the dish is brightened, balancing the rich flavors with a hint of citrus. This is not just a meal; it’s an invitation to sit down, share stories, and enjoy a piece of the Filipino home.

Ingredients

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

Method

  1. Pat the chicken dry with paper towels to remove excess moisture, ensuring a crispier skin. Season the entire chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, rubbing the spices into the skin and cavity for even flavor distribution.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, carefully place the chicken breast-side down in the pot. Brown the chicken on all sides, turning with tongs, until the skin is a deep golden brown, about 5-7 minutes per side.
  3. Remove the chicken from the pot and set it aside on a plate. In the same pot, add the halved lemon, cut side down, and let it sear for about 2 minutes to release its juices and aroma. This will add a subtle citrus note to the dish.
  4. Return the chicken to the pot, breast-side up, and surround it with 1 kg of potatoes, cut into large chunks. Cover the pot with a lid, reduce the heat to medium-low, and let the chicken roast for about 45 minutes. The chicken is done when the juices run clear when pierced between the thigh and body, and the potatoes are tender when pierced with a fork.
  5. If there is excess liquid in the pot, remove the chicken and potatoes and increase the heat to medium-high. Allow the sauce to reduce until it thickens slightly, stirring occasionally. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
  6. Return the chicken and potatoes to the pot, spooning the reduced sauce over them to coat. Finish with a sprinkle of fresh herbs, if desired, and serve the dish family-style, inviting everyone to share in this comforting Filipino meal.
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…

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