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!
- 04 Feb 2025
- Cook time 80 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 570 grams |
| Energy | |
| Calories 1100kcal | 55% |
| Protein | |
| Protein 90g | 60% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 7g | 18% |
| Sugar 8g | 8% |
| Fat | |
| Fat 90g | 108% |
| Saturated 22g | 76% |
| Cholesterol 300mg | - |
| Vitamins | |
| Vitamin A 420ug | 47% |
| Choline 220mg | 41% |
| Vitamin B1 0.31mg | 26% |
| Vitamin B2 0.76mg | 58% |
| Vitamin B3 24mg | 148% |
| Vitamin B6 1.25mg | 73% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.92ug | 38% |
| Vitamin C 100mg | 107% |
| Vitamin E 2.41mg | 16% |
| Vitamin K 44ug | 35% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.38mg | 42% |
| Iron, Fe 7mg | 65% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 590mg | 47% |
| Potassium, K 1120mg | 33% |
| Selenium, Se 80ug | 141% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 8mg | 73% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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