Recipe of Homemade Whole Roast Chicken with Lemon & Herbs

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The ingredients needed to make Whole Roast Chicken with Lemon & Herbs:

1. Make ready 1 whole chicken
2. Get Salt & pepper -OR- shio-koji
3. Make ready 1 lemon
4. Get 1 handful fresh rosemary
5. Get 1 bundle fresh thyme
6. Prepare 5 cloves garlic
7. Prepare Veggies for roasting:
8. Prepare 2-3 potatoes
9. Get 1-2 carrots

Searching through cookbooks, leafing through food magazines and trolling through food blogs proves one fact. This roast chicken is foolproof and fantastic. Plus, it's versatile enough for a weeknight dinner or weekend dinner party. Juicy, tender whole roasted chicken seasoned with lemon and rosemary is always a winner in my house!

Steps to make Whole Roast Chicken with Lemon & Herbs:

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!

Plus, it's versatile enough for a weeknight dinner or weekend dinner party. Juicy, tender whole roasted chicken seasoned with lemon and rosemary is always a winner in my house! Make two and use the second for meal prep. Roasting a whole chicken is pretty simple to do, as long as you have a thermometer you can't go wrong. The combination of rosemary and lemon.

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