There’s something undeniably enchanting about the aroma of a roast chicken wafting through the kitchen. It takes me back to my grandmother’s cozy home where we would gather around the table, sharing stories and laughter. One particular evening, we decided to experiment with herbs from her garden, and that’s how this delightful herb-infused roast chicken was born. The addition of a citrus glaze adds a refreshing zing that elevates the dish to a whole new level. Join me in creating this timeless classic that is bound to impress your family and friends!
Ingredients
1 whole chicken (about 4-5 lbs)
2 tablespoons olive oil
1 tablespoon sea salt
1 teaspoon black pepper
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
4 garlic cloves, minced
1 lemon, zested and juiced
1 orange, zested and juiced
1 cup chicken broth
1 tablespoon honey
Optional: Fresh herbs for garnish
Instructions
Begin by preheating your oven to 425°F (220°C). This will allow the chicken to roast beautifully, ensuring a crispy skin while keeping the meat tender and juicy. Pat the chicken dry with paper towels to ensure a nice sear.
In a small bowl, mix together the olive oil, sea salt, black pepper, rosemary, thyme, parsley, garlic, lemon zest, and orange zest. This vibrant herb mixture will serve as the rub for your chicken, infusing it with incredible flavors.
Rub the herb mixture all over the chicken, making sure to get under the skin and inside the cavity for maximum flavor. Squeeze the lemon and orange juice over the chicken, allowing it to soak in.
Place the chicken breast side up on a roasting rack set in a roasting pan. Pour the chicken broth into the bottom of the pan, which will keep the chicken moist during roasting.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, basting it with the pan juices every 30 minutes. The skin should turn a lovely golden brown, and the internal temperature should reach 165°F (75°C) when checked at the thickest part of the thigh.
While the chicken is roasting, prepare the citrus glaze. In a small saucepan, combine the remaining lemon and orange juice with honey. Bring it to a gentle simmer over medium heat until it thickens slightly, about 5 minutes.
Once the chicken is done, remove it from the oven and brush the citrus glaze all over the skin. Let it rest for about 10 minutes before carving. This resting period allows the juices to redistribute, ensuring each slice is succulent and flavorful.
Serve your herb-infused roast chicken garnished with fresh herbs. This dish pairs wonderfully with roasted vegetables or a light salad. The combination of herbs and citrus creates a memorable dining experience that will transport you to that nostalgic evening in my grandmother’s kitchen.
Enjoy your culinary adventure!