Best Roasted Herb Chicken Bondage Chicken Recipes

Herb-Roasted Chicken image

Provided by Food Network Kitchen

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

2 3-to-4-pound chickens
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, softened
1 tablespoon chopped fresh thyme, plus 2 sprigs
2 teaspoons chopped fresh rosemary, plus 1 sprig torn in half
1 lemon, halved
1 onion, halved
6 cloves garlic, smashed
5 bunches scallions, quartered
2 pints grape tomatoes or small heirloom tomatoes
2 tablespoons extra-virgin olive oil

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) image

Provided by Vnut-Beyond Redempt

Categories Chicken

Time 4h45m

Yield 4 serving(s)

Number Of Ingredients 5

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

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.

Nutrition Facts : Calories 506.7, Fat 34.9, SaturatedFat 10, Cholesterol 172.5, Sodium 1907, Carbohydrate 4.5, Fiber 2, Protein 43.3

Herb Roasted Chicken image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

1 (5 to 6) pound roasting chicken
4 cloves garlic, crushed
1 medium onion, coarsely chopped
3 bay leaves
1 tablespoon each of dried thyme, rosemary and sage
3 tablespoons olive oil
Salt and freshly ground black pepper to taste
Several sprigs fresh thyme, rosemary and sage
1 cup chicken broth
Butcher's twine

Steps:

Preheat the oven to 425 degrees and place a heavy roasting pan to preheat in the oven. Season the inside of the chicken cavity with salt and pepper. Put the crushed garlic, chopped onion and dry herbs inside the cavity of the chicken. Using the twine, tie the legs closed. Use the olive oil to rub the entire outside of the chicken with an even coat of oil. Pick the herb from the stem and coarsely chop them before sprinkling the herb liberally and evenly on the chicken. Place the chicken into the preheated roasting pan and roast at 425 degrees for the first 45 minutes of roasting. Reduce the oven temperature to 350 degrees and continue to roast for an additional 1 hour. Remove from the oven and pierce the thigh: if the juices run clear when pierced allow to rest on a platter for 15 to 20 minutes before carving. If the juices are still pink return to the oven for more roasting time.
While the chicken is resting, place the roasting pan on top of the stove, remove any chicken fat with a spoon, and, over medium heat, deglaze the pan drippings with the chicken broth. Use a spoon to scrape up all the crusty bits (that's where the most concentrated flavor is) and bring to a boil. Remove from the heat and strain the liquid into a gravy boat to pass at the table.