Super Citrus Roasted Chicken: Try This Simple and Sumptuous Chicken Dinner

Citrus and chicken is a natural combination and this super citrus roasted chicken is nearly fool proof. The bright, tangy citrus flavors combined with the savory chicken and some help from garlic, butter, and thyme come together perfectly.

The citrus not only adds some delicious zest to the chicken, but it also helps tenderize the meat and breakdown the proteins for a wonderfully juicy, and tender roasted chicken. I’m not a huge fan of gravy, and this super citrus roasted chicken is so moist, that an added sauce is not even needed.

The super citrus chicken is roasted on a bed of baby potatoes, brussels sprouts, and some carrots to round out the meal. The citrus pairs so well with the earthy brussels sprouts, hearty potatoes, and sweetness of the carrots. While roasting a chicken takes some time, this is definitely worth it for a hearty Sunday roast!

Serves 5 – 6

Suggested Wine Pairing:

Most people would go for a white with this super citrus roasted chicken and if that’s your jam, try a chardonnay. For my red lovers out there, try a California Pinot Noir or a red that is low in tannins.

Ingredients:

2 – 3 lb. fryer chickens or 1 5 – 6 pound chicken

Juice of 1 orange, 1 lemon, and 1/2 lime. Reserve the peels to stuff the cavity of the bird.

1/4 cup melted butter

2 teaspoons salt

1 teaspoons pepper

2 teaspoons thyme

3 cloves garlic, minced

1 lb. baby potatoes

1 lb. brussels sprouts

3 carrots, peeled and roughly chopped

Instructions:

1. Preheat oven to 400F. Meanwhile, remove any giblets from the cavity of the chicken(s). Pat dry and season with salt and pepper inside and out.
2. Arrange the roasting pan with potatoes, brussels sprouts, and carrots. Season with salt and pepper.
3. Arrange the chicken(s) on top of the vegetables. The veggies should keep the chicken from touching the pan allowing for some air to circulate to cook everything evenly.
4. Combine melted butter with citrus juices, salt, pepper, thyme, and garlic. Massage over the chicken(s) allowing the marinade to drip down to the vegetables.
5. Fill the chicken cavity with citrus peels.
6. Place the roasting pan with vegetables and chicken on the center rack.
7. Cook, undisturbed for 1 hour if you are using 2 – 3 pound chickens. The general rule of thumb is 15 minutes per pound of chicken, so 90 minutes if you are using one large chicken. The internal temperature for chicken should be 165F.
8. Allow the super citrus roasted chicken to rest for about 10 minutes before carving and serving.

Remember to save the chicken scraps to make chicken stock and then, PHO!