Citrus and Herb Roasted Chicken

Make this Roasted Chicken with a Flavorful Citrus and Herb Marinade for your next dinner. The blend and basting of citrus, combined with aromatic herbs, infuse the meat with a burst of freshness, creating a crispy skin and adding an extra layer of flavor.

This dish promises succulent, juicy bites complemented by a zesty and aromatic twist. Simple yet sophisticated, this roasted chicken recipe is a delightful way to bring vibrancy to your dinner table.

Should I Brine or Marinate Chicken?

The choice between brining, marinating, or both depends on your desired outcome and the flavor you want in your meat.

Brining: Soaking meat in a saltwater solution helps it retain moisture during cooking, resulting in juicier meat.

Marinating: Soaking meat in a flavored or oil mixture with herbs, spices, and acidic ingredients tenderizes the meat and adds flavor.

If time allows, you can brine first, rinse the chicken, and then marinate. Combining brining and marinating makes your meat juicy and flavorful.

Ingredients for Citrus and Herb Roasted Chicken

• Whole Chicken: 3-4 lbs. brined for at least 6 hours to ensure juiciness during roasting.
• Seasonings: Kosher salt and black pepper for a balanced taste.
• Coriander: Adds a warm, citrusy, and slightly sweet flavor to complement the chicken.
• Citrus Zest: From lemons and limes, adds bright citrus essential oils to the meat.
• Citrus Juice: From lemons and limes, adds zesty, citrusy flavors, and helps tenderize the meat.
• Orange: Orange zest and juice for an extra layer of sweet citrusy flavor.
• Fresh Thyme: Brings earthy and herbal notes, enhancing the overall flavor of the chicken.
• Fresh Rosemary: Needed for stuffing the bird and can be added to the roasting pan.
• Onions: For stuffing, add savory depth and moisture to the chicken.
• Olive Oil: To coat chicken, enhance marinade’s flavor, and achieve crispy skin during roasting.
• Butter: Adds richness to the marinade and helps with skin browning during roasting.
• Garlic: Minced garlic cloves for the butter mix and smashed whole cloves for stuffing.

Citrus and Herb Roasted Chicken Recipe

For the Chicken

• 1 (3-4 lbs./1.3-1.8kg) whole chicken  with skin free-range
• 2 sprigs (2g) fresh rosemary
• 5 sprigs (5g) fresh thyme
• ½ yellow onion (72g), cut into wedges
• 1 small lemon (65g), cut into wedges
• 4 cloves garlic (12g), peeled and smashed

Herbal Marinade

• 4-6 tablespoons (85g) unsalted butter, softened
• 2 tablespoons (30ml) olive oil or avocado oil
• 2 cloves garlic (6g), peeled and minced
• 2 tablespoons (1.5g) fresh thyme leaves
• 2 tablespoons (12g) lemon zest (from 2 lemons)
• 2 tablespoons (30ml) lemon juice (about 2 lemons)
• 1 tablespoon (6g) lime zest (from 2 limes)
• 1 tablespoon (15ml) lime juice (about 2 limes)
• 1 tablespoon (6g) orange zest (from 2 oranges)
• 1 tablespoon (15ml) orange juice (about 2 oranges)
• 1 teaspoon (2g) kosher salt, to taste
• 1 teaspoon (2g) freshly ground black pepper
• 1 teaspoon (1.8g) ground coriander

Recommended Equipment

• Roasting pan or a shallow baking dish to roast the chicken.
• Kitchen Twine: To tie the legs of the chicken together before roasting.
• Instant-Read Thermometer: To check the internal temperature of the chicken.

How to Make Citrus and Herb Roasted Chicken

Preheat the Oven: Preheat your oven to 375°F (190°C). Adjust the rack to the middle position.

Herbal Marinade: In a small bowl, combine softened butter, olive oil, zest, and juice from lemons, limes, oranges, minced garlic, fresh thyme leaves, ground coriander, salt, and ground black pepper. Mix and reserve about 1/3 of it for basting.

Prepare the Chicken: Start with brined chicken. Rinse the chicken inside and out, pat it dry with paper towels, and place it in a roasting pan.

Coat with Marinade: Coat the chicken all over, including under the skin (be careful not to tear the skin), and cavity with the citrus herb marinade.

Stuff It: Stuff the chicken with lemon and onion wedges, smashed garlic cloves, and sprigs of thyme and rosemary. Tie the legs together with kitchen twine.

Note: Avoid overstuffing, as it may extend the roasting time.

Marinate: If you have time, tightly wrap the chicken and let it marinate in the refrigerator for at least 30 minutes to 1 hour. This allows the flavors to penetrate the meat thoroughly. Before roasting, bring the chicken to room temperature for about 30 minutes.

Roast: Place the chicken breast side down at the beginning. You can add extra herbs into the pan and roast uncovered for about 1 hour and 15 minutes.

Flip the Chicken: About halfway through the cooking time, carefully flip the chicken to the breast side up. This helps the breast meat cook more evenly and gives the skin on the breast a chance to brown and crisp.

Basting: Melt the remaining butter mix in the microwave and use it to baste (brush/coat) the chicken every 20-30 minutes during the roasting time.

Final Cooking: Roast until the chicken reaches a safe internal temperature of 165°F (74°C) in the thickest part of the thigh without touching the bone.

Tip: To ensure it’s not overcooked, you can remove the chicken from the oven when it reaches an internal temperature of 160°F (71°C), tightly cover it with foil until it reaches 165°F (74°C).

Juicy Meat Tip: The only way to guarantee a juicy chicken is to use a meat thermometer, which can be inserted into the meat while it’s cooking.

Roasting Guide: As a general guideline, the estimated roasting time for a whole chicken at 375°F (190°C) is around 20 minutes per pound (or 45 minutes per kilogram). Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

• 3-pound/48oz./1.3kg chicken: Approximately 60-80 minutes
• 4-pound/64oz./1.8kg chicken: Approximately 80-100 minutes
• 5-pound/80oz./2.2kg chicken: Approximately 100-125 minutes

Rest the Chicken: Once done, remove the chicken from the oven and tightly cover it with foil. Let it rest for 10-15 minutes before carving.

Don’t skip this resting period; it allows the juices to redistribute, resulting in moist and tender meat.

Recipe Tips for Best Results

• Brining Benefits: Brine the chicken for at least 6 hours to enhance flavor and tenderness.
• Marinate: Wrap the chicken tightly for at least 30 minutes to allow flavors to penetrate.
• Basting Magic: Baste the chicken every 20-30 minutes with melted butter for added richness.
• Roasting: Roast breast side down initially for moistness, then flip for even browning.
• Rest: Allow the chicken to rest covered with foil for 10-15 minutes before carving for juicier meat

Storage & Serving

Make-Ahead: Prepare the marinade mix a day ahead and store it in a container until ready to use.

Storage: Store leftover cooked chicken in an airtight container and refrigerate for up to 3-4 days.

Serving: Remove the chicken from the fridge and let it sit at room temperature for 20 minutes. Reheat the whole chicken in the oven at 350°F (175°C) in a baking dish, covered with foil for about 25-30 minutes. Alternatively, heat it in the microwave on medium power in short intervals, turning occasionally.

Ensure the chicken reaches a safe internal temperature of 165°F (74°C).

Serving Suggestions

• Citrus Slices: Serve with grilled slices of fresh lemon, lime, or orange for a zesty touch.
• Sides: Pair with roasted vegetables, mashed potatoes, or a salad for a well-balanced meal.
• Bread or Rolls: Accompany with warm bread or rolls to soak up the delicious juices.
• Gravy or Sauce: Drizzle with pan juices or serve alongside a flavorful gravy or sauce.
• BLT Delight: Slice or shred the chicken to make a delicious BLT sandwich.

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