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.

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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.