Roasted Citrus Chicken
Nothing smells better than roasted chicken that perfumes the house while it’s cooking. This roasted citrus chicken is a great weekend meal that is big on flavor and perfect for the winter months when citrus is in season.
Once you are done with the prep work with this dish, the oven does the rest of the work, making it a pretty easy special dinner. This is a great meal to treat your guests to that will impress. You can serve this with roasted potatoes or veggies that will help sop up the sauce that this meal makes.
Roasted Citrus Chicken
- dutch oven or roasting pan
- One (3- to 4-pounwhole chicken
- 3 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 oranges one sliced and one halved
- 2 lemons one sliced one halved
- 1 tbsp olive oil
- 6 cloves garlic smashed
- 4 thyme sprigs plus 1 tablespoon chopped thyme leaves
- 2 sprigs of oregano
- 2 cups homemade chicken stock or canned chicken broth
- 1 bag of baby potatoes whole any kind
- Pre-heat your oven to 375 degrees
- Pat your chicken dry
- Season the inside with half of your salt and the pepper.
- Now place half of your orange and lemon slices, garlic cloves, and herb sprigs in the cavity as will fit.
- Cross the legs one over the other or tie them together with kitchen string to hold the contents inside.
- Tuck the wings underneath the chicken.
- Now rub your olive oil over the top of chicken and then squeeze some orange and lemon over the the chicken and rub the juice into the skin, then sprinkle the chicken with the remaining 1 teaspoon salt.
- Place your chicken, breast side up, in a roasting pan or dutch oven.
- Toss in any remaining orange and lemon slices, garlic, 1/2 cup of chicken stock, potatoes and herb sprigs in the pan.
- Roast until the chicken’s juices run clear when a thigh is pierced with a fork or a thermometer registers 160°F (71°C) when inserted into the thickest part of a thigh, 1 1/2 to 2 hours, depending on the size.
- Transfer the chicken to a cutting board, cover loosely with aluminum foil, and let rest for 10-15 minutes.
- scoop out your potatoes on to a plate and cover with aluminum foil to stay warm
- While the chicken rests, pour 1 cup of your stock into the roasting pan and scrape up any bits from the pan as you mix.
- Now pour this mixture into a medium sauce pan over medium high heat.
- Reduce your mixture by almost half.
- Strain the pan juices through a fine-mesh sieve and pour back into the sauce pan and place over low heat.
- Add the butter and any additional chicken stock that is needed and mix until the butter melts.
- Squeeze the juice from the orange and lemon halves into the pan and cook, stirring, until the juices have thickened a little more and are glossy, about 5 minutes.
- Stir in the chopped thyme.
- Taste and adjust the seasoning
- Carve the roast chicken. Now add your potatoes to a large platter topped with the chicken
- Drizzle a little of your sauce over top and serve with the remaining warm sauce on the side.