Roasted Herb Chicken (Bondage Chicken)

Total Time
4hrs 45mins
Prep 4 hrs
Cook 45 mins

I modified slightly the recipe from Bill Granger's Bills Food. I love the recipe as it is pretty simple to make and the actual hands-on preparation work is perhaps just 10 - 15 mins. I get raves where ever I serve the chicken. I hope you will like it. I sometimes serve it with Roasted Butternut Squash. My friend saw the legs tied with kitchen twine and screamed "Bondage Chicken!!". This is part of my low-carbo recipes file.

Ingredients Nutrition

  • 1 oven ready chicken (About 1 - 1.5 kg)
  • 1 tablespoon dried rosemary
  • 1 tablespoon salt
  • 1 tablespoon crushed black pepper (You may adjust the amounts to your taste, eg less salt.)
  • 1 lemon, washed and pricked all over with fork

Directions

  1. Rub chicken with seasoning.
  2. Prick chicken all over with fork.
  3. Stuff lemon in cavity and secure legs with kitchen string.
  4. Refrigerate for about 3-4 hours.
  5. Longer the better.
  6. Take out of fridge and roast breast-side up in a 220 degree centigrade oven.
  7. For fan ovens, it's 200 degrees.
  8. Roast for about 45- 1 hour, depending on size and doneness required, eg for crispier skin, a longer time.
  9. For a fan oven, you may want to turn the chicken 180 degrees (I do that).
  10. You may also wish to subtitute Rosemary with Oregano.
Most Helpful

5 5

I saw your beautiful photo of this tasty chicken and knew I would have to give it a try. Very flavorful and moist! I didn't change a thing about the recipeexcept to cook just a bit longer than suggested as my chicken was rather large. The lemon and rosemary add a wonderful flavor to the chicken. The skin turned out a beautiful crusty brown. Absolutely delightful! Thanks for a wonderful recipe, Velvetinenut!

5 5

Wonderful flavor, and definitely easy to prepare; I didn't even truss the poor bird. I rubbed butter over it before I seasoned, and I used oregano and a little rosemary. I was going to add a few cloves of garlic with the lemon, but I forgot, and I didn't miss it. I also used kosher salt, which I think was good for this recipe. As it suggests in Joy of Cooking, I preheated the oven to 450 degrees, and lowered it to 350 when I put the bird in. Roasting time is about 20 minutes per pound. I think broiling a few minutes at the end would be a great idea. I'll try it next time. Thank you, Velvetinenut, for a flavorful chicken recipe!

5 5

My all time favorite roast chicken recipe. The meat is wonderfully tender and juicy, well balanced flavours. Delish!