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Roasted Chicken Adobo

Ah, the classic Roasted Chicken Adobo. This is an essential Filipino go-to to feed the whole family or a gathering of friends. I must admit, this recipe holds a special place in my heart, as it was always saved for special occasions. I’m pretty sure the phrase “Good things come to those who wait” was referring to this recipe, because while it takes a while to bake, it is worth every bite. This hearty dish is heavily coated in tangy and savory Filipino adobo, and will satisfy everyone at the table. 

What protein to pair with Adobo has been the subject of intense and delicious debate across Filipino families in the Philippines and in the US.  The debate argument: should Filipino Adobo be made with chicken, pork, fish, or... even tofu? My family loved to use chicken the most, but the answer will change with whoever you ask in the Philippines. 

Five Servings

Cook Time: 1 hour, 45 minutes


  • 1 pouch Fila Manila Adobo Marinade
  • 3 lb. Chicken
  • ¼ Cup Oil (for basting)


  1. Using a roasting fork or dinner fork, prick the meat inside the chicken cavity. Transfer into a plastic freezer bag and pour in Fila Manila Adobo Marinade. Seal and marinate in the refrigerator overnight.
  2. Remove from the plastic bag and place in a roasting tray with a rack. Pour marinade sauce over top of chicken.
  3. Using An Oven: Preheat the oven to 350ºF. Bake the chicken backside up for 30 minutes. Baste occasionally with oil and marinade. Turn over the chicken, breast side up. Continue baking for 1 hour and 12 minutes. Continue basting with oil and marinade until the internal temperature reach 165ºF
  4. Transfer onto a serving platter and serve with Arugula and Tomato Salad as a side (optional) 


Featured Product:

Fila Manila Adobo Sauce and Marinade