Citrus-Herb Roast Chicken Recipe

Citrus-Herb Roast Chicken Recipe
Citrus-Herb Roast Chicken Recipe photo by Taste of Home
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Citrus-Herb Roast Chicken Recipe

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This dish is one of my all-time favorites&ellip;flavorful, juicy chicken with the aromas of spring: fresh herbs, lemon and spring onions. It’s the perfect one-pot meal. I make the gravy right in the pan. —Megan Fordyce, Fairchance, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 2 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 2 hours + standing

Ingredients

  • 6 garlic cloves
  • 1 roasting chicken (6 to 7 pounds)
  • 3 pounds baby red potatoes, halved
  • 6 medium carrots, halved lengthwise and cut into 1-inch pieces
  • 4 fresh thyme sprigs
  • 4 fresh dill sprigs
  • 2 fresh rosemary sprigs
  • 1 medium lemon
  • 1 small navel orange
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups chicken broth, warmed
  • 6 green onions, cut into 2-inch pieces

Directions

Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together.
Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken.
Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.)
Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken and vegetables. Yield: 8 servings.
Originally published as Citrus-Herb Roast Chicken in Taste of Home Christmas Annual Annual 2017, p88

Nutritional Facts

7 ounces cooked chicken with 1-1/4 cups vegetables: 561 calories, 24g fat (7g saturated fat), 136mg cholesterol, 826mg sodium, 39g carbohydrate (5g sugars, 5g fiber), 47g protein.

  • 6 garlic cloves
  • 1 roasting chicken (6 to 7 pounds)
  • 3 pounds baby red potatoes, halved
  • 6 medium carrots, halved lengthwise and cut into 1-inch pieces
  • 4 fresh thyme sprigs
  • 4 fresh dill sprigs
  • 2 fresh rosemary sprigs
  • 1 medium lemon
  • 1 small navel orange
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups chicken broth, warmed
  • 6 green onions, cut into 2-inch pieces
  1. Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together.
  2. Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken.
  3. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.)
  4. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken and vegetables. Yield: 8 servings.
Originally published as Citrus-Herb Roast Chicken in Taste of Home Christmas Annual Annual 2017, p88

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