Community Pick
Roasted Herb Chicken (Bondage Chicken)

photo by Vnut-Beyond Redempt

- Ready In:
- 4hrs 45mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 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
- Rub chicken with seasoning.
- Prick chicken all over with fork.
- Stuff lemon in cavity and secure legs with kitchen string.
- Refrigerate for about 3-4 hours.
- Longer the better.
- Take out of fridge and roast breast-side up in a 220 degree centigrade oven.
- For fan ovens, it's 200 degrees.
- Roast for about 45- 1 hour, depending on size and doneness required, eg for crispier skin, a longer time.
- For a fan oven, you may want to turn the chicken 180 degrees (I do that).
- You may also wish to subtitute Rosemary with Oregano.
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Reviews
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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!
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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!
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Tweaks
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My hubby said it was the best chicken he has ever had. I've already made it twice in 4 days! First was to try out, then yesterday we had guests for dinner and I made it again to impress. Suddenly, me a newbie chef, became a pro chef! Very easy to make and oh so very moist. I used oregano instead of rosemary and followed the recipe to a tee. I'll definitely be making this a lot! Thanks for this great recipe! :)
RECIPE SUBMITTED BY
Vnut-Beyond Redempt
Singapore
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