LuzVi Roasted Chicken


It has been said that cooking is very much like painting or writing a song.  Just as there are so many colours, and so many notes, it’s on how you select and combine the ‘ingredients’ that sets your work apart.

I am happy to share a broiled chicken recipe that I was able to develop out of my 20 years of experimentation. You see, I didn’t have formal training in cooking being a registered nurse and a photographer. However, I love eating roasted chicken and amdist the lechon manok that abounds, I have taken it a challenge to cook it in a way that makes it a cut above the rest.  As what Gordon Ramsay said, “from an early age I understood that cooking was never going to be a job, it’s a passion.”

What makes my broiled chicken recipe unique is the fusion of two traditional way of cooking among the Ilonggo and Pangasinense, plus the inclusion of pickled olives.  The aroma of olives brings that added kick to the overall taste of LuzVi (Luzon-Visayas) Roasted Chicken a la Kit.


 1 whole (1 kg) Magnolia fresh chicken

1 225 grams Magnolia Buttercup


For Marinade:

 ½ cup vinegar

¼ cup fish sauce (patis)

¼ cup soy sauce (toyo)

1 teaspoonful salt

2 tablespoons brown sugar

6-10 pcs calamansi, squeezed

1 pc lemon, squeezed (optional)

1 full clove of fresh garlic

Ground Pepper


For Stuffing:

 1 full onion, diced

Spring onions, cut into ½ inch

Lemon grass (tanglad), rolled


For Sidings (Optional)


Carrots, cubed

Potatoes, cubed



  1.  Marination:
  •  Combine all of the ingredients in a mixing bowl for the marinade
  • Separately, wash whole Magnolia fresh chicken and dry it with wash cloth
  • Massage the whole Magnolia fresh chicken with garlic, ground pepper and a pinch of salt
  • Submerge the whole Magnolia fresh chicken  in the marinade and leave it for at least 4 hours, turning each side every 2 hours
  • After marinating, remove the whole Magnolia fresh chicken from the marinating bowl

  1. Stuffing:
  • Stuff the whole Magnolia fresh chicken with all stuffing ingredients
  • Add 1/3 of Magnolia Buttercup inside the chicken
  • Add  1 teaspoon of salt and all other ingredients inside chicken

  1. Broiling:
  • Preheat the turbo broiler 240 degrees  for 3-5 minutes
  • Put the marinated whole Magnolia fresh chicken in a turbo broiler and cover it with the remaining 2/3  Magnolia Buttercup, melted
  • Pour also the remaining marinade into the turbo broiler (for sauce later)
  • Adjust the temperature to 200-230 degrees
  • Upper side of the chicken should start turning brownish red in 20 minutes; brush with the marinade in the broiler
  • Flip to the other side and then broil for another 20 minutes and brush it with the marinade in the broiler
  • Flip again and add potatoes, carrots and olives and leave for 20 more minutes



  1. Serving Suggestion:
  • Remove the chicken from the turbo broiler and place it in a serving plate
  • Arrange the carrots, potatoes and olives on the side of the plate
  • Add spring onion/onion leek on the side
  • Separately, pour the marinate sauce in a bowl
  • Serve and enjoy

Roasted Chicken Preparation Video: here


Serving Portions: Good for 4-6 persons


What do I like about SMPC products?

I chose Magnolia brand for the products I use because I like its assurance of freshness and chicken has no fishy taste. Its premium taste assures me that that the outcome of my recipe is Masarap, Masustansya and Kayang-kaya.  I also prefer using Magnolia Buttercup in this recipe, because of its sweet corn and buttery taste that further elevates the flavor of roasted chicken.



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About the author /

Kit is a self-taught photographer who possesses an insatiable desire to capture and freeze through his lens remarkable moments that revolve around travel, food, sports and special events. A registered nurse by profession, Kit traces back his passion for visual media when his camera has become his constant companion to his various medical missions and travels. His photographic works can be viewed at the and, website he established that feature collections of photographs and blogs about the many travel and food tripping adventures of his family and friends. He also undertakes freelance assignments for online and print publications, most recently at Motorcycle Magazine where he is a contributor. He may be reached at


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