Citrus & Herb Roasted Whole Chicken
Updated: Aug 10, 2021
Nothing says Sunday dinner like a whole baked chicken. When I shared a clip of this on Tik-Tok I didn't imagine that almost 1 million people would view and be hungry motivated to go bird shopping. I used some of my favorite herbs, spices and vegetables and created a delicious, fresh and overall healthy meal. Not only does this recipe give you a flavorful roasted chicken … it delivers crispy skin, juicy meat. The best part of it is that you can prepare and cook this in one pot. I used the good ole Dutch Oven!
Here's What You'll Need
6 pound whole chicken at room temperature (giblets removed)
1-2 large oranges sliced
1 24oz bag mini potatoes halved
2 whole sliced carrots
5 fresh whole thyme sprigs
5 fresh whole rosemary sprigs
6 garlic cloves minced
3 garlic cloves whole (optional)
2 whole shallots sliced
1/2 cup olive oil
1 lemon halved
1/2 cup sliced sweet peppers (optional)
1/2 cup unsalted butter melted
1/2 cup dry white wine (optional)
3 tbsp lemon juice
1 tbsp Habanero Lime Flakes (optional)
salt (season to taste)
pepper (season to taste)
Here's How You Make The Bird
1. Preheat oven to 400º.
2. Rinse and pat dry chicken with paper towel. (This is good to remove moisture) Then combine olive oil, melted butter, wine (if using) and lemon juice together, rubbing all over the chicken, under the skin and inside the cavity.
3. Season chicken inside and outside with salt, pepper and rosemary sprigs (I also used a habanero chili spice for extra kick). Don’t be afraid to add on the spice!
4. Rub the minced garlic over the chicken and under the skin, this is especially good if you enjoy that garlic taste. Now stuff some halved lemons into the chicken cavity along with the rosemary sprigs, whole garlic and squeezed lemon halves. (You can also stuff extra vegetables if you wish) I added some thyme and paprika for the smokey flavor.
5. In a Dutch Oven coat with olive oil and layer the bottom with sliced potatoes, carrots, fresh thyme, parsley, rosemary, peppers, onions, and whatever else you want to add.
6.Roast chicken, basting at least half way through cooking time, until cooked through.
Finish it off and broil until golden and crispy!
Cooking time depends on the size of your bird. This 6 pound bird took just over 2 hours , then a resting time of 10-12 minutes (cover with foil) to keep all of those juices in before slicing. All parts of the chicken are so juicy and flavorful. The remaining juices from the pan are great for drizzling over each serving for a delicious finish.
** I kept the cover on until half way through then removed for the remaining cooking time**
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