How to Make Delicious Whole Roast Chicken with Lemon & Herbs

Whole Roast Chicken with Lemon & Herbs. Easy Chicken Recipe Made With Lemon & Pepper Seasoning. And so here we are: Simple Roast Chicken with Garlic and Lemon. As simple as a roast chicken is to prepare, there are some definite do's and don'ts when it comes to poultry perfection: DO dry off the skin of the chicken as thoroughly as possible.

Whole Roasted Chicken with Lemon, Garlic & Rosemary- Roasting a whole chicken might sound like it would be a cumbersome endeavor, but in reality it is SUPER SIMPLE! Oven roasted chicken gives you a very different from poaching it or even pan frying it. When I make this recipe, my whole family swears that it is the best roast chicken they have ever had! You can cook Whole Roast Chicken with Lemon & Herbs using 9 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Whole Roast Chicken with Lemon & Herbs

1. You need 1 of whole chicken.
2. You need of Salt & pepper -OR- shio-koji.
3. Prepare 1 of lemon.
4. It's 1 handful of fresh rosemary.
5. You need 1 bundle of fresh thyme.
6. It's 5 cloves of garlic.
7. It's of Veggies for roasting:.
8. It's 2-3 of potatoes.
9. It's 1-2 of carrots.

Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Season chicken cavity with salt and pepper, to taste. Place chicken, breast side up, on a rack in a shallow roasting pan; tie drumsticks together with kitchen twine; set aside.

Whole Roast Chicken with Lemon & Herbs step by step

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!.

In a small bowl, combine butter, rosemary, thyme, parsley, garlic and lemon zest; season with salt and pepper, to taste. This Greek-style roasted lemon garlic chicken is perfect for a weekend dinner and can be done with whole or half chicken, or smaller pieces of poultry. If the chicken browns too quickly, tent loosely with foil. Simply stuff lemon wedges and a handful of fresh herbs into the cavity before roasting. Rub outside of chicken with salt and lemon juice and crushed garlic.