Easiest Way to Make Appetizing Whole Roast Chicken with Lemon & Herbs

Easiest Way to Make Appetizing Whole Roast Chicken with Lemon & Herbs Delicious, fresh and tasty.

Whole Roast Chicken with Lemon & Herbs. Thinly slice one lemon and set aside; then peel and juice the other lemon. To check, carefully remove skillet from oven (the handle is hot!), poke a knife into leg joints. To serve, remove the herbs and the lemon half.

What you use to cook the Whole Roasted Chicken with Lemon, Garlic and Rosemary in is up to you.

The obvious choice is a large roasting pan but there are a number of other options depending on what you have/desire.

Place chicken breast side up on a rack in a roasting pan.

You can have Whole Roast Chicken with Lemon & Herbs using 9 ingredients and 15 steps. Here is how you cook it.

Ingredients of Whole Roast Chicken with Lemon & Herbs

1. It’s 1 of whole chicken.

2. Prepare of Salt & pepper -OR- shio-koji.

3. It’s 1 of lemon.

4. Prepare 1 handful of fresh rosemary.

5. Prepare 1 bundle of fresh thyme.

6. You need 5 cloves of garlic.

7. You need of Veggies for roasting:.

8. Prepare 2-3 of potatoes.

9. You need 1-2 of carrots.

Squeeze the remaining lemon over chicken; rub with remaining spice mixture.

Pat chicken dry and sprinkle salt on all sides and inside the cavity.

Place the other whole sprig inside the cavity along with garlic and lemon.

Cut the preserved lemons into quarters and remove the rinds from the flesh, reserving both.

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 its baking day..

3. Pull the chicken out of the refrigerator 1 hour before baking. If its 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 its 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 its 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 youre read to eat!.

Create a pocket between the skin and meat of each chicken breast.

Slide pieces of the lemon rind, pith side down, into each pocket, two pieces per breast.

Then rub the chickens with the remaining lemon flesh.

Rinse the chicken inside and out.

Remove any excess fat and leftover pinfeathers and pat the outside dry.