Citrus roast chicken
Delight in the zesty flavors of our Citrus Roast Chicken recipe! Juicy 3 lb whole chicken infused with lemon, lime, garlic, and oregano, paired with vibrant red onions and peppers for a mouthwatering dinner. Easy to prepare and perfect for any occasion!
Cook time 80 min
Prep time 10 min
Ingredients:
3 lb whole chicken1/3 cup olive oil
2 lemons
2 limes
2 garlic cloves
2 red onions
2 red peppers
1 tbsp dried oregano
Citrus roast chicken is a vibrant and flavorful dish that combines the zesty tang of citrus fruits with the savory richness of roasted chicken. This recipe is perfect for family dinners or special occasions, offering a juicy and tender main course that pairs wonderfully with a variety of sides. The use of lemons, limes, and garlic infuses the chicken with a delightful aroma and taste, while the red onions and red peppers add colorful and nutritious elements to the dish.
Instructions:
- Preheat your oven to 375°F (190°C).
- Rinse the whole chicken under cold water and pat it dry with paper towels.
- Place the chicken in a roasting pan, breast side up.
- Zest one lemon and one lime, then squeeze the juice from both lemons and limes into a small bowl.
- Peel and finely mince the garlic cloves.
- Add the minced garlic, 1/3 cup of olive oil, and 1 tablespoon of dried oregano to the citrus juice. Mix well to combine.
- Using your hands or a brush, evenly coat the chicken with the citrus, garlic, and olive oil mixture. Make sure to get some of the mixture under the skin as well for added flavor.
- Season the chicken generously with salt and freshly ground black pepper.
- Peel the red onions and cut them into quarters.
- Remove the seeds and white membrane from the red peppers, then cut them into strips.
- Place the onion quarters and red pepper strips around the chicken in the roasting pan.
- If you desire, stuff the cavity of the chicken with the zested lemon and lime halves for added flavor.
- Place the roasting pan in the preheated oven and roast the chicken for about 1 hour and 20 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C), and the juices run clear.
- Baste the chicken with the pan juices halfway through the roasting time to keep it moist.
- Once the chicken is fully cooked, remove it from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more flavorful and moist chicken.
- Carve the chicken and serve it with the roasted red onions and red peppers on the side.
Tips:
- Ensure the chicken is at room temperature before roasting to promote even cooking.
- Marinate the chicken in the citrus mixture for at least an hour, or overnight, for enhanced flavor.
- Use a meat thermometer to check the internal temperature of the chicken, which should reach 165°F (74°C) in the thickest part of the thigh.
- Cover the chicken with aluminum foil if it starts to brown too quickly, ensuring it doesn't burn and remains juicy.
- Baste the chicken with the pan juices halfway through the cooking process to keep it moist.
- Allow the chicken to rest for 10-15 minutes after roasting before carving to retain its juices.
- For additional flavor, add fresh herbs like rosemary or thyme to the roasting pan.
Preparing a citrus roast chicken is a delightful way to impress your guests or elevate a family meal with minimal fuss. The marriage of citrus and savory elements offers a delightful explosion of flavors and ensures the chicken remains juicy and flavorful. By following the tips for marinating and roasting, you can enjoy a perfectly cooked, aromatic roast chicken that is sure to be a crowd-pleaser.
Nutrition per serving
4 ServingsCalories 1100kcal
Protein 90g
Carbohydrates 22g
Fiber 7g
Sugar 8g
Fat 90g
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