Citrus-Herb Roasted Chicken
This roasted chicken features a bright citrus-herb rub that elevates the traditional holiday bird, resulting in tender meat and irresistibly crispy skin. The process involves seasoning, stuffing, roasting, and basting, creating a flavorful and visually appealing centerpiece. The final dish is golden-brown, aromatic, and juicy, perfect for festive gatherings or a comforting family dinner.
Equipment
- Roasting pan
- Kitchen twine
- Meat thermometer
- Basting brush
- Sharp carving knife
Ingredients
- 1 whole chicken 4-5 kg, preferably with skin
- 2 bunches fresh herbs thyme, rosemary, parsley
- 2 lemons lemons halved for stuffing
- 2 oranges oranges halved for stuffing
- 4 cloves garlic crushed or minced
- to taste salt and black pepper generous seasoning
- 3 tbsp olive oil good quality preferred
- 1 roll kitchen twine for tying legs
Instructions
- Preheat your oven to 220°C (425°F) and prepare a roasting pan.
- Pat the chicken dry all over with paper towels, inside and out, until the skin feels dry and crisp.
- Chop the fresh herbs finely and mix them with salt, pepper, and olive oil to create a vibrant herb rub.
- Rub the herb mixture generously all over the chicken, making sure to get under the skin where possible for extra flavor.
- Stuff the cavity with lemon halves, orange halves, and crushed garlic cloves, pressing them gently inside for aroma and tenderization.
- Tie the chicken legs together with kitchen twine for even cooking and a neat appearance.
- Place the chicken breast side up on the roasting pan and roast at high heat for 20 minutes to start browning the skin.
- Reduce the oven temperature to 180°C (350°F) and continue roasting for about 1 hour, basting with pan juices every 20 minutes to keep the skin crispy and moist.
- Check the chicken’s internal temperature with a meat thermometer; it should reach 75°C (165°F) at the thickest part of the thigh, and the juices should run clear.
- Once done, transfer the chicken to a platter, tent loosely with foil, and let it rest for 15 minutes to lock in juices.
- Carve the chicken with a sharp knife, revealing tender, juicy meat beneath a crispy, golden skin.
- Serve warm, garnished with additional herbs or citrus slices if desired, and enjoy the bright, savory flavors of this festive roast.
Notes
Ensure the chicken skin is thoroughly dried before seasoning for maximum crispiness. Baste regularly to maintain moisture and enhance flavor. Cover loosely with foil if the skin browns too quickly during roasting.