Whole Roast Chicken with Lemon & Herbs - chicken

Method

• 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).
• I keep the chicken in a large plastic bag in the refrigerator until it's baking day.
• 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.
• Preheat oven to 400F/200C.
• 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.
• Tuck slices of garlic in various places under the skin.
• Tye the drumsticks together with some cooking string.
• If the tail is attached, tuck the tail up between the legs.
• Fold the wing tips back and under the front of the chicken to prevent the tips from burning and to make the appearance nicer.
• 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.
• 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.
• 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 ;)
• 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.
• 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.
• 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.
• Carve it up when you're read to eat!