Yeshi Roasted Chicken

Try this mouth watering chicken with a Yeshi twist!

Tags: Dinner

Prep Time

20 mins

Cook Time

1 hr 30 min

Rest Time

20 min

Total Time

2 hr 10 min




  • 1 bottle of Yeshi dressing (I used Mild Chili)
  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground pepper
  • 1 large bunch of thyme
  • 1 large bunch of parsley
  • 1 lemon, halved
  • 1 head garlic, cut in half lengthwise
  • Olive oil


  1. Preheat oven to 425 degrees F.
  2. Remove the chicken giblets.  Rinse the chicken inside and out.  Remove any excess fat and leftover pin feathers and pat the outside dry.  Liberally salt and pepper  the inside of the chicken.  Stuff the cavity with a bunch of thyme, parsley, both halves of the lemon and garlic.  Infuse the Yeshi under the chicken skin.  Brush the outside with Yeshi all over the chicken and sprinkle salt and pepper.  Tie the legs together with kitchen string and tuck the wings tips under the body of the chicken.
  3. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.  Remove the chicken to a platter and cover with aluminum foil for about 20 mins.   Brush again with Yeshi dressing and use a butane torch to crisp the outside of the chicken. Slice the chicken onto a platter and serve.