As the sun dipped below the horizon, painting the sky in hues of orange and purple, I found myself reminiscing about family gatherings around the dinner table. It was during one of these cozy evenings that I first discovered the magic of herb-infused roasted chicken. My Aunt Clara would always prepare her famous citrus chicken, filling the house with an aroma so inviting that it could make anyone feel right at home. Inspired by her recipe, I decided to put my own spin on it by incorporating fresh herbs and a zesty citrus marinade. The result? A succulent and vibrant dish that brings warmth and joy to any occasion.
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 oranges, juiced and zested
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 onion, quartered
- 1 cup chicken broth
Instructions
Begin by preheating your oven to 425°F (220°C). While the oven warms, prepare your marinade by combining the orange juice, lemon juice, garlic, rosemary, thyme, parsley, olive oil, salt, and pepper in a bowl. Whisk it all together until well-blended, and then take a moment to inhale the fragrant mixture — it’s like capturing a bit of sunshine in a bowl.
Next, place the chicken in a large roasting pan. Gently loosen the skin over the breast and thighs, creating pockets for the marinade. Pour half of the marinade underneath the skin, rubbing it in to ensure the flavors penetrate the meat. Pour the remaining marinade over the outside of the chicken, making sure to coat it evenly.
Stuff the cavity of the chicken with the quartered onion to add depth to the flavor. Pour the chicken broth into the bottom of the roasting pan, which will keep the chicken moist during cooking and add a rich base for a sauce later.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (75°C). Baste the chicken with the pan juices every 20 minutes for extra moisture and flavor.
Once cooked, remove the chicken from the oven and let it rest for about 15 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every bite is juicy and tender. As you wait, take in the delightful aroma wafting through your kitchen; it’s an anticipation that always heightens the enjoyment of the meal.
Finally, carve the chicken and serve it with a side of roasted vegetables or a fresh garden salad. Drizzle some of the pan juices over the top for an added burst of flavor. Each bite of this herb-infused citrus roasted chicken transports me back to those cherished family gatherings, making it a dish that’s not only delicious but also steeped in love and memories.