Citrus Roast Chicken
The orange and lemon are added to make a juicy and flavorful whole-roasted chicken any night of the week
Ingredients
- 1 6lb Whole Chicken gizzards removed, if present
- 1 Navel Orange zested and quartered
- 1 Lemon zested and quartered
- ½ cup Butter room temperature (NOT MELTED)
- 5 cloves Garlic minced
- 2 tsp Rosemary
- 2 tsp Tarragon
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Prepare all of the ingredient. Preheat oven to 375deg.
- In a small bowl, combine softened butter, orange zest, lemon zest, rosemary, sage and half of minced garlic.
- Place chicken on rack in baking dish. Stuff orange halves, lemon halves and remaining garlic into cavity.
- Gently separate the skin from the flesh, without removing it. Then push butter under the skin, and press out evenly over the bird. Place any excess butter mixture into the cavity.
- Sprinkle salt and pepper evenly over bird. Then loosely cover with aluminum foil. Place in oven for 75 minutes.
- Halfway through cook time, remove foil and baste the bird with drippings as needed for the remainder of cook time. Chicken should be cooked to 165 deg internal temperature. Be sure to let chicken sit for at least 5 minutes before carving.
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