Citrus-Herb Roast Chicken Recipe

Name: Citrus-Herb Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 garlic cloves; 1 roasting chicken (6 to 7 pounds); 3 pounds baby red potatoes, halved; 6 medium carrots, halved lengthwise and cut into 1-inch pieces; 4 fresh thyme sprigs; 4 fresh dill sprigs; 2 fresh rosemary sprigs; 1 medium lemon; 1 small navel orange; 1 teaspoon salt; 1/2 teaspoon pepper; 3 cups chicken broth, warmed; 6 green onions, cut into 2-inch pieces

Servings: persons

6 garlic cloves
1 roasting chicken (6 to 7 pounds)
3 pounds baby red potatoes, halved
6 medium carrots, halved lengthwise and cut into 1-inch pieces
4 fresh thyme sprigs
4 fresh dill sprigs
2 fresh rosemary sprigs
1 medium lemon
1 small navel orange
1 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth, warmed
6 green onions, cut into 2-inch pieces

1
Preheat oven to 350u00b0. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together.
2
Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken.
3
Roast until a thermometer inserted in thickest part of thigh reads 170u00b0-175u00b0, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.)
4
Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken and vegetables.

1112

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 garlic cloves, 1 roasting chicken (6 to 7 pounds), 3 pounds baby red potatoes, halved, 6 medium carrots, halved lengthwise and cut into 1-inch pieces, and more.

Yes, Citrus-Herb Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Citrus-Herb Roast Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions