Roasted Herb Chicken Bondage Chicken Recipes

HERB-ROASTED CHICKEN

Steps:

• Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
• Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
• Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
• Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

ROASTED HERB CHICKEN (BONDAGE CHICKEN)

Steps:

• 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.