Citrus and Herb Roasted Chicken
There's a reason roasting a whole chicken is super popular – it's a technique that requires minimal effort and skill in the kitchen yet yields impressive and tasty results. This moist masterpiece is no exception. Rubbed with herbs and citrus zest, the chicken is stuffed with flavor infusing onions, garlic, lemon and orange and then baked to a golden crisp. Simple and foolproof, this classic, taste-of-home tender chicken is a welcome addition to any novice cook's repertoire and a dependably delicious staple in any expert's kitchen.
Bite Me Bit
"I've always said fashion is like a roast chicken. You don't have to think about it to know it's delicious."
- Albert Elbaz
Citrus & Herb Rub
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp lemon zest
1 tsp orange zest
3 tbsp canola oil
1 (3-4 lb) whole chicken
½ lemon, cut into quarters
½ orange, cut into quarters
2 garlic cloves, smashed
1 small yellow onion, quartered
1 tbsp chopped fresh flat-leaf parsley, for topping
1) Preheat oven to 450ºF. Line a baking sheet with aluminum foil.
2) For the rub, in a small bowl, combine thyme, rosemary, salt, pepper, lemon zest, orange zest and canola oil. Stir well and set aside.
3) For the chicken, using a paper towel, pat the chicken dry before applying her coating. Stuff the inside with lemon, orange, garlic and onion pieces. Rub the entire outside of the chicken with herb coating and place on prepared baking sheet. Cook 60-70 minutes, until a golden crust forms. Remove from oven and allow to rest for a few minutes. Sprinkle with parsley before serving.