Place the chicken in a roasting pan. Cut the lemons in half and squeeze the juice over the chicken, then place the squeezed lemons inside the cavity. Truss the bird. Season the chicken with salt, pepper, and olive oil. Roast in oven for 1 hour or until internal temperature reaches 165 degrees and juices run clear.
Transfer the chicken to a warm serving platter. Pour off all but 1 tbsp of fat from the roasting pan. Add the garlic and ginger; sauté briefly on top of the stove over medium high heat.
Combine sauce ingredients and whisk together with sautéed garlic and ginger. Scrape the drippings from the bottom of the pan and bring the sauce to a boil. Cut the chicken into pieces and pour the sauce on top. Garnish with sprigs of cilantro.
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Sauce:
1/4 cup chicken stock
1/4 cup dry sherry
1/4 cup lemon juice
1 tbsp lemon zest
2 tbsp oyster sauce
1 tbsp Chinese chili sauce
Directions:
Garnish: sprigs of cilantro
Preheat oven to 400 degrees.
Place the chicken in a roasting pan. Cut the lemons in half and squeeze the juice over the chicken, then place the squeezed lemons inside the cavity. Truss the bird. Season the chicken with salt, pepper, and olive oil. Roast in oven for 1 hour or until internal temperature reaches 165 degrees and juices run clear.
Transfer the chicken to a warm serving platter. Pour off all but 1 tbsp of fat from the roasting pan. Add the garlic and ginger; sauté briefly on top of the stove over medium high heat.
Combine sauce ingredients and whisk together with sautéed garlic and ginger. Scrape the drippings from the bottom of the pan and bring the sauce to a boil. Cut the chicken into pieces and pour the sauce on top. Garnish with sprigs of cilantro.
