Although the title is a mouthful – Citrus and Herb Roasted Chicken. This chicken is easy to put together. There’s no marinating involved, so you can make the chicken, even on a weeknight.
I haven’t made a roasted chicken in a while so last night was the night. I had bought a whole free range chicken at the Farmer’s Market a couple of weeks ago, but with traveling for the past two weekends, I haven’t had time.
Please note that if you are making this on a weeknight, it takes about 25-30 minutes per pound of meat at 350°F. So plan accordingly…you don’t want your family starving while you wait for the chicken to cook.
Citrus and Herb Roasted Chicken
Yields approximately 6 servings
2 1/2 pound Free Range Chicken
2 Tablespoons orange zest, from 2 medium oranges
2 Tablespoons lemon zest, from about 3 lemons
2 Tablespoons fresh lemon juice
2 Tablespoons fresh orange juice
1 lemon cut in half to put inside the cavity
2 Tablespoons minced garlic
1 teaspoon salt
1 teaspoon black pepper
1/4 cup olive oil
2 shallots, minced
2 Tablespoons chopped fresh thyme leaves
1 teaspoon of smoked paprika
2 cups low-sodium chicken stock
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350°F.
Rinse the chicken and pat dry with paper towels. In a small bowl, mix together the olive oil, shallots, orange zest, lemon zest, thyme, paprika, 1 teaspoon salt and 1 teaspoon pepper. Rub 2 tablespoons of the zest mixture over the skin. Place the remainder of the zest mixture under the skin and into the cavity. Put lemon halves in cavity.
Using kitchen twine, truss the legs together. Place the hens in a shallow 9 by 13-inch baking dish. Add the chicken stock, lemon juice, and orange juice. Roast for 60 to 75 minutes, or until the leg juices run clear.
To serve, remove the kitchen twine and place the chicken on serving platter. Drizzle with the citrus-herb sauce.
Have leftovers? Try these Proscuitto Wrapped Rosemary Chicken Fingers