Whole Roast Chicken With Lemon & Herbs Recipe by Felice
Whole Roast Chicken with Lemon & Herbs Cooking Instructions 180 mins 1 1 or 2 days in advance, sprinkle the chicken with salt and pepper on the outside & inside (you can add some herbs here too). Alternatively, use shio-koji instead (which is what the photo shows), rubbing the chicken with a few tablespoons of it. (this tenderizes the meat and keeps it moister during baking). 2 I keep the chicken in a large plastic bag in the refrigerator until it's baking day. 3 Pull the chicken out of the refrigerator 1 hour before baking. If it's cold when you put it in the oven, it won't bake evenly. If you used shio-koji, wipe off any of the excess shio-koji on the skin. 4 Preheat oven to 400°F/200°C. 5 Fill the cavity of the chicken with plenty of herbs and slices of lemon. Tuck sprigs of rosemary and thyme between the wings and legs. 6 Tuck slices of garlic in various places under the skin. 7 Tie the drumsticks together with some cooking string. If the tail is attached, tuck the tail up between the legs. 8 Fold the wing tips back and under the front of the chicken to prevent the tips from burning and to make the appearance nicer. 9 Put in a baking tray, along with a couple potatoes and a carrot if you like. Sprinkle chicken with pepper and optionally place a couple lemon slices on top. 10 Place chicken in a baking tray and bake for 20 minutes (25 min. for larger size) breast-side up. Then baste the breast side with the juices that have dripped out to the bottom of the pan/dish. 11 Flip the chicken so it's breast-side down and bake for another 20 minutes (25 min. for the larger size). Flipping it helps it bake evenly and distributes the juices and fat (tip from Alice Waters ;) 12 Flip the chicken again so the breast-side is up. Bake for another 10-20 minutes (25-35 min. for larger chicken) or until the chicken is finished. 13 To check if the chicken is done, slice into the thighs near the drumstick and thigh joint. The meat should be no longer red, the juices clear and should be hot. If it's not done yet, bake for another few minutes. 14 When, finished, let the chicken rest for 15 minutes before cutting into it! Arrange on a large dish with any roasted veggies you put in with the chicken. 15 Carve it up when you're read to eat! 1 1 or 2 days in advance, sprinkle the chicken with salt and pepper on the outside & inside (you can add some herbs here too). Alternatively, use shio-koji instead (which is what the photo shows), rubbing the chicken with a few tablespoons of it. (this tenderizes the meat and keeps it moister during baking). 1 1 or 2 days in advance, sprinkle the chicken with salt and pepper on the outside & inside (you can add some herbs here too). Alternatively, use shio-koji instead (which is what the photo shows), rubbing the chicken with a few tablespoons of it. (this tenderizes the meat and keeps it moister during baking). 2 I keep the chicken in a large plastic bag in the refrigerator until it's baking day. 2 I keep the chicken in a large plastic bag in the refrigerator until it's baking day. 3 Pull the chicken out of the refrigerator 1 hour before baking. If it's cold when you put it in the oven, it won't bake evenly. If you used shio-koji, wipe off any of the excess shio-koji on the skin. 3 Pull the chicken out of the refrigerator 1 hour before baking. If it's cold when you put it in the oven, it won't bake evenly. If you used shio-koji, wipe off any of the excess shio-koji on the skin. 4 Preheat oven to 400°F/200°C. 4 Preheat oven to 400°F/200°C. 5 Fill the cavity of the chicken with plenty of herbs and slices of lemon. Tuck sprigs of rosemary and thyme between the wings and legs. 5 Fill the cavity of the chicken with plenty of herbs and slices of lemon. Tuck sprigs of rosemary and thyme between the wings and legs. 6 Tuck slices of garlic in various places under the skin. 6 Tuck slices of garlic in various places under the skin. 7 Tie the drumsticks together with some cooking string. If the tail is attached, tuck the tail up between the legs. 7 Tie the drumsticks together with some cooking string. If the tail is attached, tuck the tail up between the legs. 8 Fold the wing tips back and under the front of the chicken to prevent the tips from burning and to make the appearance nicer. 8 Fold the wing tips back and under the front of the chicken to prevent the tips from burning and to make the appearance nicer. 9 Put in a baking tray, along with a couple potatoes and a carrot if you like. Sprinkle chicken with pepper and optionally place a couple lemon slices on top. 9 Put in a baking tray, along with a couple potatoes and a carrot if you like. Sprinkle chicken with pepper and optionally place a couple lemon slices on top. 10 Place chicken in a baking tray and bake for 20 minutes (25 min. for larger size) breast-side up. Then baste the breast side with the juices that have dripped out to the bottom of the pan/dish. 10 Place chicken in a baking tray and bake for 20 minutes (25 min. for larger size) breast-side up. Then baste the breast side with the juices that have dripped out to the bottom of the pan/dish. 11 Flip the chicken so it's breast-side down and bake for another 20 minutes (25 min. for the larger size). Flipping it helps it bake evenly and distributes the juices and fat (tip from Alice Waters ;) 11 Flip the chicken so it's breast-side down and bake for another 20 minutes (25 min. for the larger size). Flipping it helps it bake evenly and distributes the juices and fat (tip from Alice Waters ;) 12 Flip the chicken again so the breast-side is up. Bake for another 10-20 minutes (25-35 min. for larger chicken) or until the chicken is finished. 12 Flip the chicken again so the breast-side is up. Bake for another 10-20 minutes (25-35 min. for larger chicken) or until the chicken is finished. 13 To check if the chicken is done, slice into the thighs near the drumstick and thigh joint. The meat should be no longer red, the juices clear and should be hot. If it's not done yet, bake for another few minutes. 13 To check if the chicken is done, slice into the thighs near the drumstick and thigh joint. The meat should be no longer red, the juices clear and should be hot. If it's not done yet, bake for another few minutes. 14 When, finished, let the chicken rest for 15 minutes before cutting into it! Arrange on a large dish with any roasted veggies you put in with the chicken. 14 When, finished, let the chicken rest for 15 minutes before cutting into it! Arrange on a large dish with any roasted veggies you put in with the chicken. 15 Carve it up when you're read to eat! 15 Carve it up when you're read to eat! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spinach Artichoke Dip Brownie cookies Mike's Garlic Lemon Herbed Chicken Zold family Pumpkin Pie! Amy's awesome crock pot chili Spinach Artichoke Dip Brownie cookies Mike's Garlic Lemon Herbed Chicken Zold family Pumpkin Pie! 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