Name: Citrus and Herb Roasted Chicken recipe
Ingredients: 1 Whole Chicken (3-4 lbs): A 3-4 pound chicken is ideal for roasting and will typically serve 4-6 people. Look for a good quality, fresh chicken. You can also use an organic or free-range chicken for potentially richer flavor and texture. If you prefer, you can also use bone-in, skin-on chicken pieces like thighs and drumsticks, but roasting a whole chicken offers a beautiful presentation and juicy, flavorful meat throughout.; 1 Lemon, Zest and Juice: Lemon provides a bright, acidic, and slightly sweet citrus note that cuts through the richness of the chicken and complements the herbs beautifully. Use both the zest (the outer yellow peel, without the bitter white pith) and the juice for maximum lemon flavor.; 1 Orange, Zest and Juice: Orange adds a sweeter, less acidic citrus flavor that balances the lemon and contributes to the overall complexity of the marinade. Similar to lemon, use both the zest and juice for the best orange essence.; 4 Cloves Garlic, Minced: Garlic is a foundational aromatic that adds pungent and savory notes to the chicken. Freshly minced garlic is preferred for its intensity and flavor.; 1/4 cup Fresh Rosemary, Chopped: Rosemary offers a piney, slightly peppery, and robust flavor that pairs exceptionally well with citrus and chicken. Fresh rosemary is crucial for its aromatic oils.; 1/4 cup Fresh Thyme, Chopped: Thyme provides a delicate, earthy, and slightly minty flavor that complements rosemary and citrus beautifully. Fresh thyme is preferred for its nuanced aroma.; 1/4 cup Olive Oil: Olive oil acts as a carrier for the flavors of the citrus and herbs, helping them penetrate the chicken. It also contributes to crispy skin during roasting and adds moisture to the meat. Extra virgin olive oil is a great choice for its flavor, but regular olive oil will also work.; 1 tablespoon Dijon Mustard: Dijon mustard adds a subtle tang and depth of flavor to the marinade. It also acts as an emulsifier, helping to bind the marinade ingredients together.; 1 teaspoon Salt: Salt is essential for seasoning the chicken and enhancing the flavors of all the other ingredients. Use kosher salt or sea salt for best results. Adjust to taste if needed.; 1/2 teaspoon Black Pepper, Freshly Ground: Freshly ground black pepper provides a more robust and aromatic flavor compared to pre-ground pepper. It adds a subtle spice and depth to the marinade.

Ingredients

Scale

For the Chicken:

The star of the show, the chicken itself, is crucial. Choosing the right type and size will significantly impact the cooking time and overall flavor.

1 Whole Chicken (3–4 lbs): A 3-4 pound chicken is ideal for roasting and will typically serve 4-6 people. Look for a good quality, fresh chicken. You can also use an organic or free-range chicken for potentially richer flavor and texture. If you prefer, you can also use bone-in, skin-on chicken pieces like thighs and drumsticks, but roasting a whole chicken offers a beautiful presentation and juicy, flavorful meat throughout.

For the Citrus and Herb Marinade/Rub:

This marinade, which also acts as a rub, is the key to infusing the chicken with bright, zesty, and herbaceous flavors. Freshly squeezed citrus juice and vibrant herbs are essential.

1 Lemon, Zest and Juice: Lemon provides a bright, acidic, and slightly sweet citrus note that cuts through the richness of the chicken and complements the herbs beautifully. Use both the zest (the outer yellow peel, without the bitter white pith) and the juice for maximum lemon flavor.

1 Orange, Zest and Juice: Orange adds a sweeter, less acidic citrus flavor that balances the lemon and contributes to the overall complexity of the marinade. Similar to lemon, use both the zest and juice for the best orange essence.

4 Cloves Garlic, Minced: Garlic is a foundational aromatic that adds pungent and savory notes to the chicken. Freshly minced garlic is preferred for its intensity and flavor.

1/4 cup Fresh Rosemary, Chopped: Rosemary offers a piney, slightly peppery, and robust flavor that pairs exceptionally well with citrus and chicken. Fresh rosemary is crucial for its aromatic oils.

1/4 cup Fresh Thyme, Chopped: Thyme provides a delicate, earthy, and slightly minty flavor that complements rosemary and citrus beautifully. Fresh thyme is preferred for its nuanced aroma.

1/4 cup Olive Oil: Olive oil acts as a carrier for the flavors of the citrus and herbs, helping them penetrate the chicken. It also contributes to crispy skin during roasting and adds moisture to the meat. Extra virgin olive oil is a great choice for its flavor, but regular olive oil will also work.

1 tablespoon Dijon Mustard: Dijon mustard adds a subtle tang and depth of flavor to the marinade. It also acts as an emulsifier, helping to bind the marinade ingredients together.

1 teaspoon Salt: Salt is essential for seasoning the chicken and enhancing the flavors of all the other ingredients. Use kosher salt or sea salt for best results. Adjust to taste if needed.

1/2 teaspoon Black Pepper, Freshly Ground: Freshly ground black pepper provides a more robust and aromatic flavor compared to pre-ground pepper. It adds a subtle spice and depth to the marinade.

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Instructions

Prepare the Chicken: Remove the chicken from its packaging and pat it dry thoroughly with paper towels. This is crucial for achieving crispy skin. Remove any giblets or neck from the cavity of the chicken, if present. You can discard them or save them for making stock.

Make the Citrus and Herb Marinade/Rub: In a medium bowl, combine the lemon zest and juice, orange zest and juice, minced garlic, chopped rosemary, chopped thyme, olive oil, Dijon mustard, salt, and black pepper (and optional white wine, honey/maple syrup, red pepper flakes if using). Whisk all the ingredients together until well combined, creating a fragrant and slightly emulsified marinade.

Marinate (or Rub) the Chicken:
- For Marinating (Recommended for Deeper Flavor): Place the chicken in a large resealable plastic bag or a large bowl. Pour the citrus and herb marinade over the chicken, ensuring it coats all sides. If using a bag, seal it tightly, removing as much air as possible. If using a bowl, cover it tightly with plastic wrap. Marinate in the refrigerator for at least 2 hours, or ideally for 4-8 hours, or even overnight for the most intense flavor. The longer it marinates, the more flavorful and tender the chicken will become.
- For Rubbing (Quicker Method): If you are short on time, you can skip the marinating and use the mixture as a rub. Simply apply the citrus and herb mixture all over the chicken, under the skin where possible (especially on the breast and thighs), and inside the cavity. Let it sit at room temperature for at least 30 minutes before roasting to allow the flavors to penetrate slightly.

Preheat the Oven: Preheat your oven to 425°F (220°C). This higher initial temperature helps to crisp up the skin quickly.

Prepare the Chicken for Roasting: Remove the chicken from the marinade (if marinated) and place it in a roasting pan. You can use a roasting pan with a rack, or simply place the chicken directly in the pan. If desired, stuff the cavity with quartered lemons and oranges, onion wedges, garlic cloves, and extra herb sprigs. Tuck the wing tips under the chicken to prevent them from burning. You can also tie the legs together with kitchen twine for a more compact and even roasting shape, although this is optional.

Roast the Chicken: Place the roasting pan in the preheated oven. Roast for 20 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue roasting for another 45-60 minutes, or until the chicken is cooked through.

Check for Doneness: The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (without touching the bone). Use a meat thermometer to check the temperature accurately. Alternatively, you can check for doneness by piercing the thigh with a fork or knife; the juices should run clear, not pink. If you are unsure, it’s always better to err on the side of slightly overcooked chicken to ensure it’s safe to eat.

Baste (Optional, for extra moisture and flavor): During the roasting process, you can baste the chicken with the pan juices every 15-20 minutes. This helps to keep the chicken moist and enhances the browning of the skin. However, basting is not strictly necessary, especially if you used olive oil in the marinade.

Rest the Chicken: Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes before carving. Tent it loosely with foil to keep it warm and allow the juices to redistribute throughout the meat. This resting period is crucial for ensuring juicy and tender chicken.

Carve and Serve: After resting, carve the chicken and serve immediately. Garnish with fresh parsley and serve with any pan juices spooned over the top. You can also serve with the roasted citrus slices from the pan and any pan vegetables you may have added.

Nutrition

Serving Size: one normal portion
Calories: 400-550
Fat: 20-35 grams
Carbohydrates: 5-10 grams
Protein: 40-50 grams