Video Transcript

I'm Chris Kohatsu and I'm the author of the cookbook "Food With My Friends". I'm a chef here at the Viking Culinary Center and right now I'm going to show you my recipe for whole roasted chicken with lemon, thyme, and sea salt. The first thing I recommend is to stuff the cavity of the bird with lemons and thyme. Just quartered lemons and place fresh thyme in. Then you want to take about 4 tablespoons of sea salt with the zest of 2 lemons and 4 tablespoons of fresh thyme, and create a small seasoning. With your fingers, very gently, lift up and create a space between the meat of the bird and the skin. Rub the seasonings into the bird, very gently, keeping the skin in tact as much as possible. Do this over the entire chicken. Once you've seasoned the bird, take about 4 tablespoons of room temperature butter and smear it all over the skin of the chicken. This will make sure that the skin browns up nice and crisp. Now your chicken is ready for the oven. I recommend trussing the bird with some twine or you can simply tuck the wings underneath. Bake the chicken in a 425 degree oven for between 1 hour and 90 minutes. You'll know the chicken is done when you cut into the thickest part of the leg and the juices run clear and the skin is crisp and golden. I'm Chris Kohatsu and thank you for watching my recipe on whole roasted chicken with lemon, thyme, and sea salt.