Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 60 ml of calamansi juice, 80 ml of soy sauce, 6 minced garlic cloves, 2 tablespoons of grated ginger, 2 tablespoons of brown sugar, and 1 teaspoon of freshly ground black pepper.

2. 2

   Add 4 pieces of bone-in, skin-on chicken thighs to the marinade, ensuring all pieces are well-coated, then cover and refrigerate for at least 2 hours, or preferably overnight.

3. 3

   Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper for easier cleanup.

4. 4

   Arrange the marinated chicken thighs on one side of the prepared baking sheet, ensuring there is some space between each piece.

5. 5

   In the same bowl used for marinating, toss 2 large peeled and 2.5 cm cubed sweet potatoes with 2 tablespoons of vegetable oil, then place them on the other side of the baking sheet, ensuring a single layer.

6. 6

   Roast for 30 minutes, then carefully flip the chicken and sweet potatoes, and continue roasting for another 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and slightly caramelized.

7. 7

   Let the Inihaw na Manok at Kamote rest for 5 minutes before serving to allow the juices to redistribute.