Roasted Herb Chicken (Bondage Chicken) |
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Prep Time: 240 Minutes Cook Time: 45 Minutes |
Ready In: 285 Minutes Servings: 4 |
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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:
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.
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