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    Urban Bliss Life » Blog » Citrus Roasted Chicken

    Published: June 9, 2020 / Updated: September 8, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Citrus Roasted Chicken

    113 shares
    Jump to Recipe Print Recipe
    Citrus Herb Roast Chicken
    Citrus Herb Roast Chicken
    Citrus Herb Roast Chicken

    This Citrus Roasted Chicken has bright tangy flavors and fragrant herbs. It's a delicious, classic dish with a vibrant twist!

    Citrus Roasted Chicken

    Roast chicken is truly a classic meal that will likely never go out of style.

    It's relatively easy to make, can be enjoyed with a variety of different flavors, and usually makes enough for leftovers!

    What you need to make this citrus roasted chicken

    Citrus Herb Roast Chicken with Gravy
    • whole chicken
    • butter
    • garlic
    • citrus: orange, lemon and their juices
    • herbs: rosemary, sage, parsley
    • olive oil
    • chicken broth
    • onion
    • salt and pepper

    How to make citrus roasted chicken

    herb butter

    Combine the butter with the herbs and spices. Generously coat all sides of the chicken with the butter mixture.

    roast chicken ready to go into the oven

    Stuff the cavity with the quartered onions, orange, lemon, and garlic. Tie the legs together with kitchen twine.

    Then roast the chicken and make the gravy.

    chicken and gravy

    You'll find exact measurements and detailed cooking instructions in the recipe card below.

    First time roasting a chicken?

    If you are brand new to roasting a whole chicken, the New York Times Cooking section has an awesome How to Roast a Chicken guide that I recommend. It's a quick and helpful read before trying any roast chicken recipe.

    Tips for making the best citrus roast chicken

    Citrus Herb Roast Chicken
    • Tie the legs with kitchen twine to help the chicken keep its shape while roasting.
    • Use a meat thermometer to check the doneness of the chicken. It should read 165°F when it's done.
    • Allow the chicken to rest at room temperature for at least 10 minutes before slicing. This allows the juices time to redistribute more evenly throughout the meat, making it juicy and tender. You also won't get as much of the juice running out when you allow the meat to rest.

    Side dishes to serve with roast chicken

    The citrus in this citrus roasted chicken recipe makes it a great pairing for so many lighter side dishes.

    • BLT pasta salad in a white bowl with wooden serving spoons overhead on an aqua checkered tablecloth. BLT Pasta Salad
    • Creamy confetti corn side dish recipe Creamy Confetti Corn
    • Summer Corn & Quinoa Caprese Salad with tomatoes Quinoa Caprese Salad with Summer Corn
    • Fiesta Potato Smashers Fiesta Potato Smashers
    • Grilled or Sautéed Corn with Basil Butter Perfect BBQ Side Dish Recipe: Corn with Basil Lime Butter
    • Roasted Brussels Sprouts with Apples

    What to do with leftover chicken

    sliced chicken

    This is a fantastic Make Once, Eat Twice meal. Leftover roast chicken is perfect to use in so many new dishes!

    You can:

    • shred the chicken and serve with mac & cheese
    • chop up the chicken and add to salads

    Or consider using leftover chicken in any of these chicken recipes:

    • Thai Chicken Salad
    • Chicken Salad Sandwiches
    • Thai Chicken Pizza

    Wine that pairs with citrus roasted chicken

    bottles of Archery Summit winery Chardonnay and Pinot Noir

    Chardonnay and Pinot Noir are classic wine pairings when it comes to roast chicken.

    The 2018 Archery Summit Dundee Hills Chardonnay ($65) has beautiful stone fruit and citrus on the palate, helping to highlight the citrus in this particular chicken recipe. The 2018 Archery Summit Dundee Hills Pinot Noir ($65) has elegant tannins, rich red fruit, and a savory finish, which can complement the herbs in this chicken dish.

    Because of the citrus and fragrant herbs in this recipe, it is also a great dish to go beyond the classic pairings. Try serving with a White Burgundy or a lush Gamay for something a little different.

    Air Fryer instructions

    red air fryer

    You can make this citrus roasted chicken in an air fryer if you prefer.

    Prep and season the chicken following the instructions. Coat the inside of your air fryer basket with olive oil spray and place chicken in breast side down. Air fry at 400°F for 30 minutes. Open the basket and turn the chicken over, basting with citrus olive oil blend, then air fry at 380°F for another 25 minutes or until a meat thermometer inserted into the chicken thigh reads 165°F. 

    Citrus Herb Roast Chicken

    Citrus Roasted Chicken

    5 from 8 votes
    Prep Time: 15 mins
    Cook Time: 1 hr 45 mins
    Resting Time: 10 mins
    Recipe by Marlynn Schotland
    This roast chicken has bright citrus flavors and fragrant herbs. It's a delicious, classic dish with a vibrant twist!
    Servings: 6 people
    Calories: 456kcal
    PRINT PIN RATE

    Equipment

    • Roasting pan
    • Meat thermometer

    Ingredients

    • 1 whole chicken (3-5 pounds)
    • 4 tablespoons unsalted butter, softened to room temperature
    • 2 garlic cloves, peeled and minced + 1-3 additional whole garlic cloves
    • 1 tablespoon fresh rosemary, chopped (or ½ tablespoon dried rosemary)
    • 1 tablespoon fresh sage leaves, chopped (or ½ tablespoon dried ground sage)
    • 1 tablespoon fresh parsley, chopped (or ½ tablespoon dried parsley)
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 1 large orange, quartered
    • 1 lemon, quartered
    • 1 small yellow onion, peeled and quartered
    • 1 can (14 ounces) chicken broth
    • ¼ cup orange juice
    • ¼ cup lemon juice
    • ¼ cup olive oil (see notes)

    Instructions

    Prep and roast the chicken

    • Position rack in the center of the oven and preheat to 400°F.
    • In a large bowl, mix together softened butter, 2 minced garlic cloves, chopped rosemary, sage, parsley, kosher salt and pepper.
    • Pat the chicken dry, remove giblets (if there are any), and sprinkle the cavity with salt and pepper. Gently rub the inside the skin of the chicken breast with half of the butter herb mixture. Then rub the outside of the entire chicken with the remaining half of the butter herb mixture.
    • Stuff the cavity with the quartered orange, lemon, onion, and 1-3 whole cloves of peeled garlic. Tie the chicken legs together with kitchen string. Sprinkle the chicken with salt and pepper.
    • Pour ½ cup of the chicken broth into the bottom of a large roasting pan; set aside the rest of the chicken broth for later. Place a rack in the pan, then place the chicken, breast side up, on top of the rack.
    • Roast at 400°F for one hour. Baste with chicken broth if necessary. During this time, whisk together the orange juice, lemon juice, olive oil, salt and pepper in a large bowl. Set aside half of this citrus juice oil blend in a separate bowl.
    • At one hour, turn the heat down to 375°F, and baste the chicken using some of the citrus juice/oil blend. Continue basting as needed and roast for about 35-45 more minutes, or until the chicken is fully cooked, when a meat thermometer registers 165°F.
    • Remove from the oven, cover and tent with aluminum foil, and allow to rest at room temperature for 10 minutes before slicing.

    Make the pan sauce

    • set the roasting pan over two burners and add the remaining half of the citrus oil blend you had set aside. If you want thicker sauce, whisk in flour or cornstarch. Strain into a separate bowl or gravy boat and serve alongside the chicken.

    Notes

    For added citrus flavor, I use orange fused olive oil or lemon fused olive oil. But you can also use regular extra virgin olive oil if you can't find citrus fused olive oil.
    TO MAKE THIS RECIPE IN AN AIR FRYER:
    Prep and season the chicken following the instructions. Coat the inside of your air fryer basket with olive oil spray and place chicken in breast side down. Air fry at 400°F for 30 minutes. Open the basket and turn the chicken over, basting with citrus olive oil blend, then air fry at 380°F for another 25 minutes or until a meat thermometer inserted into the chicken thigh reads 165°F. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 456kcal | Carbohydrates: 9g | Protein: 25g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 471mg | Potassium: 389mg | Fiber: 2g | Sugar: 5g | Vitamin A: 553IU | Vitamin C: 35mg | Calcium: 49mg | Iron: 2mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    PIN IT:

    Citrus Herb Roast Chicken
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    113 shares

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      Reader Interactions

      Comments

      1. Anjali says

        June 09, 2020 at 3:54 pm

        5 stars
        This chicken was so flavorful and delicious!! It was the perfect addition to our dinner table over the weekend!

        Reply
      2. Stephanie says

        June 09, 2020 at 3:25 pm

        5 stars
        This citrus orange chicken was amazing! Packed with so much flavor. I will be making this again.

        Reply
      3. Anita says

        June 09, 2020 at 3:05 pm

        5 stars
        I love the citrus in this. I don't think I've ever roasted a more flavorful chicken.

        Reply
      4. Beth says

        June 09, 2020 at 2:59 pm

        5 stars
        This is so delicious and mouth watering!

        Reply
      5. Andrea Metlika says

        June 09, 2020 at 2:31 pm

        5 stars
        This chicken is fantastic. I really love the citrus flavors.

        Reply

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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