G.Lion Hawaii’s Shaymus Alwin shares a savory dish that satisfies in any season.
As the newly appointed corporate executive chef for G.Lion Hawaii (glionhawaii.com), James “Shaymus” Alwin oversees all culinary operations for the esteemed restaurant group, including Hy’s Steak House, La Vie by G.Lion, Quiora, Catering by Hy’s and Divinitive Occasions. Alwin also juggles being a dad, and one of his go-to recipes when he’s at home with his family is this herb-roasted whole chicken. “I think it is pretty versatile with all the seasons,” Alwin says of the recipe. “It’s a good dish because you can get multiple meals out of it and make different versions of chicken dishes. I usually will make stock with the bone, which is nice to have for soups or risotto.” When cooking the chicken, be sure to follow this pro tip from the chef: “I will usually season it overnight and leave it uncovered so the skin dries out. It helps to get the skin extra crispy.”
HERB-ROASTED WHOLE CHICKEN
1 ea. whole chicken (3 ½ lbs.-4 lbs.)
1 tsp. lemon zest
2 Tbsp. chopped Italian parsley
2 Tbsp. chopped garlic
1 tsp. chopped rosemary
1 tsp. chopped thyme
2 Tbsp. extra-virgin olive oil
Salt and fresh cracked pepper to taste
Mix lemon, parsley, garlic, rosemary, thyme and oil together. Set aside for the next day. Take chicken out of its wrapper. Drain any remaining liquid from the bird. Pat dry with paper towels. Place chicken on roasting rack. Season chicken with salt and pepper. Leave uncovered in the fridge overnight. Next, pull out chicken and rub citrus herb oil on the whole bird including putting it in the cavity. Let sit out until room temperature. Preheat the oven to 400 degrees. Cook chicken for 1 hour to 1 hour and 20 minutes (depending on how big). Broil for 3 to 4 minutes until golden brown. Pull chicken out of the oven and let rest for 12 to 15 minutes.