Say hello to a dish that’s bursting with freshness and flavor — our Citrus Herb Roasted Chicken. This recipe brings together the zesty brightness of citrus fruits and the earthy aroma of fresh herbs, turning a simple roast into a delightful culinary experience. Perfect for a weeknight dinner or a special gathering, this chicken is as versatile as it is delicious.
Whole chicken is the star of the show, providing a juicy and tender base for the flavors. Olive oil helps to crisp up the skin and keep the meat moist. Lemon and orange slices add a refreshing acidity and sweetness, which brighten up the dish. The trio of rosemary, thyme, and parsley brings an earthy and fragrant herbaceous note. Garlic adds depth and a subtle spiciness. Finally, salt and pepper are essential for seasoning and enhancing all the other flavors.
This Citrus Herb Roasted Chicken pairs beautifully with a light, fresh salad or some roasted vegetables like carrots and asparagus. For a heartier meal, consider serving it alongside buttery mashed potatoes or a warm, crusty bread to soak up the flavorful juices.
First things first, preheat your oven to 375°F (190°C). You want it nice and hot to ensure the chicken cooks evenly. Take your whole chicken and pat it dry with paper towels. This step is crucial for crispy skin, so don’t skip it! Place the chicken in a roasting pan.
Next, grab a small bowl and mix together 1/4 cup of olive oil, 1 tablespoon each of chopped rosemary, thyme, and parsley, along with the minced garlic. Don't forget to season this mix with salt and pepper. Once combined, rub this flavorful mixture all over the chicken. Make sure to get some under the skin — this helps the flavors really soak into the meat.
Now, arrange the lemon and orange slices both over and inside the chicken. This not only infuses the meat with citrusy goodness but also keeps it moist during roasting.
Pop the chicken into your preheated oven and let it bake for about 1 hour and 30 minutes. You'll know it's done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Once done, let the chicken rest for 10 minutes. This resting period is key to juicy slices when you carve it up.
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