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1 or 2 days in advance, sprinkle the chicken with salt and pepper on the outside & inside (you can add some herbs here too).
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Alternatively, use shio-koji instead (which is what the photo shows), rubbing the chicken with a few tablespoons of it.
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(this tenderizes the meat and keeps it moister during baking).
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I keep the chicken in a large plastic bag in the refrigerator until it's baking day.
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Pull the chicken out of the refrigerator 1 hour before baking.
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If it's cold when you put it in the oven, it won't bake evenly.
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If you used shio-koji, wipe off any of the excess shio-koji on the skin.
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Preheat oven to 400F/200C.
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Fill the cavity of the chicken with plenty of herbs and slices of lemon.
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Tuck sprigs of rosemary and thyme between the wings and legs.
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Tuck slices of garlic in various places under the skin.
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Tye the drumsticks together with some cooking string.
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If the tail is attached, tuck the tail up between the legs.
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Fold the wing tips back and under the front of the chicken to prevent the tips from burning and to make the appearance nicer.
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Put in a baking tray, along with a couple potatoes and a carrot if you like.
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Sprinkle chicken with pepper and optionally place a couple lemon slices on top.
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Place chicken in a baking tray and bake for 20 minutes (25 min.
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for larger size) breast-side up.
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Then baste the breast side with the juices that have dripped out to the bottom of the pan/dish.
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Flip the chicken so it's breast-side down and bake for another 20 minutes (25 min.
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for the larger size).
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Flipping it helps it bake evenly and distributes the juices and fat (tip from Alice Waters ;)
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Flip the chicken again so the breast-side is up.
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Bake for another 10-20 minutes (25-35 min.
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for larger chicken) or until the chicken is finished.
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To check if the chicken is done, slice into the thighs near the drumstick and thigh joint.
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The meat should be no longer red, the juices clear and should be hot.
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If it's not done yet, bake for another few minutes.
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When, finished, let the chicken rest for 15 minutes before cutting into it!
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Arrange on a large dish with any roasted veggies you put in with the chicken.
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Carve it up when you're read to eat!
