Get ready to transform your ordinary dinner into a culinary masterpiece with this mouthwatering Whole Roasted Chicken with Citrus and Herbs! Imagine cutting into a perfectly golden-brown chicken with crispy skin that crackles with each slice, revealing incredibly tender and succulent meat infused with bright citrus and aromatic herb flavors. This isn't just another chicken recipe - it's a showstopping dish that will have your family and guests begging for seconds and wondering how you became such an incredible home chef.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 oranges, quartered
- 1 lemon, quartered
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Remove the whole chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 425°F (220°C). Place a large cast-iron skillet or roasting pan in the oven while it preheats.
- Pat the chicken completely dry with paper towels to ensure crispy skin. This removes excess moisture that can prevent proper browning.
- Generously season the chicken inside and out with salt and freshly ground black pepper. Make sure to season under the skin and inside the cavity.
- Stuff the chicken cavity with quartered oranges, lemon, rosemary, and thyme sprigs. This will infuse the meat with citrus and herb flavors during roasting.
- Tie the chicken legs together with kitchen twine to ensure even cooking and help the chicken maintain its shape.
- Carefully remove the hot skillet from the oven and drizzle olive oil to coat the bottom.
- Place the chicken breast-side up in the hot skillet. The high initial temperature will help create a crispy, golden-brown skin.
- Roast the chicken for approximately 1 hour and 15-30 minutes, or until the internal temperature reaches 165°F (74°C) when a meat thermometer is inserted into the thickest part of the thigh.
- Baste the chicken with pan juices every 20-25 minutes to keep the meat moist and enhance flavor.
- Once cooked, remove the chicken from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring moist meat.
- Carve the chicken and serve with the roasted citrus and herbs from the cavity as a garnish.
Tips
- Always start with a dry chicken - moisture is the enemy of crispy skin! Use paper towels to thoroughly pat the chicken dry before seasoning.
- Let your chicken come to room temperature before roasting. This ensures even cooking and prevents the meat from being tough.
- Don't be shy with seasoning - season generously under the skin and inside the cavity for maximum flavor penetration.
- A cast-iron skillet is your best friend for achieving that beautiful golden-brown exterior. The high heat retention creates incredible caramelization.
- Use a meat thermometer to guarantee perfectly cooked chicken. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh.
- Always let your chicken rest after roasting. This crucial step allows juices to redistribute, ensuring each bite is incredibly moist and tender.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 4g
Protein: 38g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 120mg
