How to Make the Best Citrus and Rosemary Roasted Chicken

how to make

GOOD LIFE EATS Get the Recipe

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I love being able to roast a whole chicken this time of year. I know, I can buy one already roasted at the store. But you know what? I don’t think they taste as good and it’s really not that hard to do it myself. Get the Recipe!

MAKE THE MARINADE

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PULSE

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ADD

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RUB THE CHICKEN

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FINISH

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REFRIGERATE

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PREHEAT THE OVEN

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ADD

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ROAST

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REST

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how to make

Citrus and Rosemary Roasted Chicken

MAKE THE MARINADE

In a small food processor, combine rosemary, lemon zest, lemon juice, orange zest, orange juice, and garlic.

PULSE

Pulse a few times until it looks like pesto.

ADD

Add olive oil, salt and pepper and pulse to combine.

RUB THE CHICKEN

Using your hands, rub lemon-oregano marinade all over chicken.

FINISH

Using your fingers, gently lift the skin on either side of the neck and rub plenty of marinade directly onto the breast meat, under the skin. Don’t forget to get some inside the cavity (where the organs were).

REFRIGERATE

Refrigerate for 2-8 hours to allow the marinade to infuse the meat. Remove from fridge about an hour before cooking.

PREHEAT THE OVEN

Preheat oven to 450°F. Place chicken in roasting pan breast side up and place in oven.

ADD

If desired, place small red potatoes all around the chicken and brush them with olive oil or melted butter.

ROAST

Roast for ten minutes. Reduce heat to 400°F and roast about 1 hour and 45 minutes, checking for doneness after 1 1/4 hours.

REST

Remove from oven, cover loosely with aluminum foil and let stand 20 minutes before slicing.

Read More:

Citrus and Rosemary Roasted Chicken

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