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Easy Pan Roasted Chicken

This Pan Roasted Chicken is a delicious no-oven recipe made by marinating a whole chicken in a flavorful blend of soy sauce, lemon juice, oyster sauce, herbs, and aromatics before pan-searing and slowly simmering until perfectly juicy and tender. It delivers the taste of rotisserie-style chicken using only a stovetop, making it perfect for family meals and special occasions.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Marinating Time 1 hour
Total Time 2 hours 40 minutes
Course Main Course
Cuisine Filipino
Servings 6 servings
Calories 360 kcal

Equipment

  • Large deep pan with lid
  • Mixing bowl
  • Ziplock bag or large container
  • Tongs
  • Knife
  • Chopping board
  • Measuring Cups
  • Measuring Spoons
  • Kitchen brush (optional)

Ingredients
  

  • 1 kg whole chicken
  • ½ cup soy sauce
  • 1 tablespoon oyster sauce
  • ⅓ cup lemon juice
  • 2 tablespoons brown sugar
  • ½ teaspoon ground black pepper
  • 2 bay leaves
  • 1 thumb-sized ginger sliced
  • 6 cloves garlic crushed
  • 1 medium onion sliced
  • 1 stalk lemongrass
  • 1 bunch spring onions
  • 1 star anise optional
  • 1½ cups water adjust as needed
  • Cooking oil for searing

Instructions
 

  • Clean the whole chicken and pat it dry.
  • Pound the lemongrass and twist together with the spring onions. Stuff both into the chicken cavity.
  • In a bowl, combine the soy sauce, oyster sauce, lemon juice, brown sugar, black pepper, bay leaves, ginger, garlic, onion, and star anise. Mix until well combined.
  • Place the chicken in a large ziplock bag or container. Pour the marinade over the chicken and coat evenly.
  • Marinate for at least 1 hour or overnight for deeper flavor.
  • Remove the chicken from the marinade, reserving the marinade for later.
  • Heat a little oil in a large pan over medium heat.
  • Sear the chicken on all sides until lightly browned.
  • Pour in the reserved marinade and add the water.
  • Cover the pan and simmer over low heat for 45–60 minutes, occasionally turning the chicken and basting it with the sauce.
  • Continue cooking until the chicken is tender and fully cooked.
  • Remove the lid during the last few minutes if you want a thicker sauce.
  • Transfer to a serving platter and serve with steamed rice and the remaining sauce.

Notes

  • Marinating overnight produces a more flavorful and tender chicken.
  • Keep the heat low while simmering to prevent the sauce from burning and to allow the chicken to cook evenly.
  • Turn the chicken every 10–15 minutes for even browning and flavor.
  • Baste the chicken frequently with the sauce for a glossy, savory finish.
  • If the sauce reduces too quickly, simply add a little water while cooking.
  • Serve with steamed rice, garlic rice, roasted vegetables, mashed potatoes, or buttered corn for a complete meal.

Nutrition

Serving: 1gCalories: 360kcalCarbohydrates: 9gProtein: 38gFat: 18gSaturated Fat: 5gCholesterol: 115mgSodium: 920mgPotassium: 460mgFiber: 0.5gSugar: 7gVitamin C: 7mgCalcium: 35mgIron: 2.3mg
Keyword easy chicken dinner, Filipino chicken recipe, homemade rotisserie chicken, no oven roasted chicken, pan roasted chicken, roasted chicken without oven, stovetop roasted chicken, whole chicken recipe
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