Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, whole roast chicken with lemon & herbs. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Top-rated appliances from the best brands. Free UK delivery on eligible orders! 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.

Whole Roast Chicken with Lemon & Herbs is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Whole Roast Chicken with Lemon & Herbs is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have whole roast chicken with lemon & herbs using 9 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Whole Roast Chicken with Lemon & Herbs:

1. Get 1 whole chicken
2. Get Salt & pepper -OR- shio-koji
3. Get 1 lemon
4. Make ready 1 handful fresh rosemary
5. Get 1 bundle fresh thyme
6. Make ready 5 cloves garlic
7. Get Veggies for roasting:
8. Prepare 2-3 potatoes
9. Get 1-2 carrots

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. Rub chicken with salt inside and out. Squeeze lemon juice from lemon halves over outside of chicken, then rub paprika over all.

Instructions to make Whole Roast Chicken with Lemon & Herbs:

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).
   1. I keep the chicken in a large plastic bag in the refrigerator until it's baking day.
2. 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.
3. Preheat oven to 400°F/200°C.
4. 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.
5. Tuck slices of garlic in various places under the skin.
6. Tie the drumsticks together with some cooking string. If the tail is attached, tuck the tail up between the legs.
7. Fold the wing tips back and under the front of the chicken to prevent the tips from burning and to make the appearance nicer.
8. 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.
9. 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.
10. 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 ;)
11. 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.
12. 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.
13. 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.
14. Carve it up when you're read to eat!

Rub chicken with salt inside and out. Squeeze lemon juice from lemon halves over outside of chicken, then rub paprika over all. Pour a little water over chicken to prevent drying. Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves.

So that’s going to wrap it up with this exceptional food whole roast chicken with lemon & herbs recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!