YOUR HEALTHY PLATE: Citrus Chicken

Something about winter cries Vitamin C(!), and I’m pretty sure that C stands for citrus. Oranges, tangerines, lemons, grapefruit, kumquats, pomelos, tangelos, clementines, mandarins, and navels all start to call my name ’round about now, and here’s a great way to get some more! This simple recipe is a great choice, whether for company or a Sunday dinner at the end of a busy weekend, and it serves four easily. You’ll be happy to have this recipe up your sleeve when you need it. 

1 whole roasting chicken (3-4 pounds)
1 orange, quartered
1 lemon, quartered
2 teaspoons Kosher salt
1 teaspoon fresh ground black pepper
6 cloves garlic, smashed
4 sprigs of thyme, plus 1 tablespoon thyme leaves
2 sprigs of rosemary

Preheat oven to 375°F. 

Pat chicken dry, inside and out. Season inside cavity with a teaspoon each of salt and pepper. Stuff the cavity with orange quarters, lemon quarters (reserve one), garlic cloves, and herbs. Cross and tie together the legs, one over the other, to hold the contents inside. Tuck the wings under the chicken to protect from the heat of the oven and prevent burning. Squeeze the chicken with juice from one lemon quarter, and then sprinkle with remaining salt.

Place the chicken, breasts up, in a roasting pan, along with remaining orange and lemon quarters, garlic, and herbs. Roast 1 1/2 to 2 hours, until juices run clear when thigh is pierced with a fork or a thermometer registers 160°F when inserted into thickest part of thigh. Transfer chicken to a cutting board, cover lightly with foil, and rest 10 minutes. Carve the roast chicken, arrange on a platter, and serve with the warm pan juices on the side.

Thank you to leitesculinaria.com for a prior version of this recipe!

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