Roasted Herb Chicken (Bondage Chicken)

"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."
 
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photo by Vnut-Beyond Redempt photo by Vnut-Beyond Redempt
photo by Vnut-Beyond Redempt
Ready In:
4hrs 45mins
Ingredients:
5
Serves:
4
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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
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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

  1. 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!
     
  2. 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!
     
  3. This is amazingly good. I keep the salt, pepper and ground rosemary mixed up in a spice jar so it's ready to go!
     
  4. My all time favorite roast chicken recipe. The meat is wonderfully tender and juicy, well balanced flavours. Delish!
     
  5. WOW! Extremely easy prep, very moist, nicely lemon flavored, browned beautifully. My dinner guests talked about it during the entire meal! Used fresh rosemary and didn't have time to let chicken sit in fridge. Didn't truss legs. Have made it 2X's. Thanks for a keeper!
     
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Tweaks

  1. The chicken was good only problem was the skin was tough and i really didn't like the rosemary. I tried this recipe substituting the rosemary with Jamacian jerk seasoning and cornflakes which I rubbed all over the chicken and baked. It was spicy. Yummmm. 5 stars for easy preparation.
     
  2. 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! :)
     

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Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been. I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking. I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are. http://www.recipezaar.com/members/home/123897/Backtattoos.jpg The above is a picture of me at my office's Annual Christmas cum costume party. I won first prize with that orange costume! The one with the (fake) Tattoos was taken in Dec 2007 when I again won first prize. I love spicy food and the many different kinds of chilli dips different foods calls for!! Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too! In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means : (A) : Aromatherapy/Homeopathic/Less toxic I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste). If I had a month off, I'd be in Texas.
 
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