Roasted Citrus Chicken Recipes

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CITRUS ROAST CHICKEN



Citrus Roast Chicken image

This easy citrus roast chicken recipe is bursting with flavor. The chicken is seasoned with lemon, orange, garlic, oregano, and basil giving the meal fresh flavors, and the pan drippings make a delicious gravy!

Categories     dinner

Time 1h25m

Number Of Ingredients 13

a Whole Chicken
1 tablespoon Butter, at room temperature
Sea Salt
Pepper
2 Lemons
2 Oranges
1 tablespoon Olive Oil
1 tablespoon Oregano
1 tablespoon Chopped Basil
3 cloves of loosely chopped Garlic
1 clove of finely chopped Garlic
1 cup White Wine
about 2 cups Chicken Stock or Broth

Steps:

  • Pre-heat the oven to 400 degrees. Remove the giblets from the cavity and throw away. Remove any other packing materials. Rise the chicken in cold water - both outside and inside the cavity. Pat dry with a paper towel. Generously season the inside of the chicken with salt and pepper. Slice one lemon and one orange in half, and squeeze the juice from one half of the lemon and one half of the orange. Remove any seeds and pour into a small bowl. Stir in the olive oil, finely chopped garlic, half of the oregano, and half of the basil. You will use this mixture to baste the chicken. Loosely chop the remaining lemon and orange. Stuff the chicken with the loosely chopped garlic and the chopped lemon and orange. Tie the chicken legs together to help hold the citrus in place. You can use butchers twine, or you can fold up aluminum foil and wrap it around the legs and twist together. Place the chicken breast side up on a roasting pan. In a small bowl, stir together the butter and the remaining oregano and basil. Rub the seasoned butter all over the chicken and then sprinkle the chicken with salt and pepper. Brush some of the lemon and orange juice mixture over the chicken. Once the oven is preheated, place the chicken on a middle rack. As the chicken roasts, you want to make sure that the pan drippings do not burn. Add chicken broth and/or white wine to the bottom of the pan as necessary to prevent the drippings from burning. Baste the chicken every 20 minutes with the lemon and orange juice mixture. The generally accepted cooking time for roast chicken is 20 minutes per pound. Julia Child used the formula 45 minutes plus 7 minutes per pound of meat. Regardless of the formula, you decide to use, you need to cook the chicken until a meat thermometer placed in the inner thigh reads 170 degrees. I like to use an in-oven thermometer that measures the temperature of the chicken while it cooks. Remove the chicken from the roasting pan and tent with foil. Use the drippings from the pan to make gravy. Add any leftover basting mixture to the gravy. Let the chicken sit for a total of 10 minutes before carving.

CITRUS-HERB ROAST CHICKEN



Citrus-Herb Roast Chicken image

This dish is one of my all-time favorites. The flavorful, juicy chicken combines with the aromas of spring in fresh herbs, lemon and onions to form the perfect one-pot meal. I make the gravy right in the pan. -Megan Fordyce, Fairchance, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 13

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

Steps:

  • Preheat oven to 350°. 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., 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., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 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.), 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 gravy with chicken and vegetables.

Nutrition Facts : Calories 561 calories, Fat 24g fat (7g saturated fat), Cholesterol 136mg cholesterol, Sodium 826mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 47g protein.

CITRUS-GARLIC ROASTED CHICKEN



Citrus-Garlic Roasted Chicken image

Provided by Claire Robinson

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 8

4 large bone-in, skin on chicken breasts, about 3 pounds
4 large whole chicken thighs, about 2 pounds
1/2 navel orange, zested, plus the juice of 1 whole orange
2 limes, 1 zested, both juiced
1/2 cup extra-virgin olive oil
4 large cloves garlic, peeled and smashed
1 teaspoon kosher salt, plus more for seasoning
Freshly cracked black pepper

Steps:

  • Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
  • Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.
  • Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.

ROASTED CITRUS CHICKEN



Roasted Citrus Chicken image

This delicious roasted chicken is flavored with zesty ingredients like lemons and oranges, among other aromatics like fresh rosemary sprigs and parsley. It's wonderfully easy to make, extra juicy and so tender!

Provided by Ellen

Categories     Chicken

Time 1h30m

Number Of Ingredients 10

5-6 pound whole chicken, giblets removed
2-3 tablespoons olive oil
1 orange, sliced into wedges
1 lemon, sliced into wedges
3 fresh rosemary sprigs
Fresh parsley
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon lemon pepper

Steps:

  • Preheat the oven to 350°F. Grease a large cast iron skillet or shallow roasting pan with olive oil, set aside.
  • Rinse chicken and wash cavity. Trim away excess skin. Use paper towels to pat chicken dry. Place chicken breast side up in a prepared roasting pan.
  • Coat chicken skin and the inside of the bird with olive oil. Cover with spices inside and out. Squeeze the juice from 1/2 of the lemon and 1/2 of the orange over the breasts of the chicken. Place citrus rinds in the pan with chicken.
  • Insert the remaining lemon slices, orange slices, parsley and rosemary into the cavity of the chicken.
  • Roast uncovered for about 1 hour and 20 minutes, until chicken is cooked through.
  • Use a meat thermometer inserted deep into the breast, but making sure not to touch bone, and cook chicken until it reaches 165°F. You can estimate about 20 minutes of baking time per pound of chicken.
  • Remove chicken and oven and let rest for 5 minutes, then slice and serve as desired.

Nutrition Facts : Calories 721 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 284 milligrams cholesterol, Fat 44 grams fat, Fiber 1 grams fiber, Protein 73 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 215 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat

CITRUS PAN-ROASTED CHICKEN



Citrus Pan-Roasted Chicken image

Provided by Scott Conant

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 6

One 3- to 3 1/2-pound chicken
2 Meyer or regular lemons
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 sprig fresh thyme
1 sprig fresh rosemary

Steps:

  • To spatchcock the chicken: Put the chicken breast-side down on a work surface and use poultry shears to cut along both sides of the backbone. Open up the chicken and use the tip of a knife to score alongside the keel bone (the dark oblong bone in the middle of the breast); this makes it easier to flatten. Turn the chicken breast-side up and press down strongly with the heel of your hand on the center of the breast. You should hear a crack and feel the bones give way.
  • Refrigerate the chicken, skin-side up and uncovered, for 1 1/2 hours to air-dry. Remove and allow to air-dry at room temperature for an additional 30 minutes before cooking.
  • Preheat the oven to 450 degrees F.
  • Halve the lemons, then slice one of the lemon halves into rounds. Using your index finger, separate the skin of the chicken from the meat and slide the lemon slices underneath the skin. Season the chicken with salt and lots of freshly ground pepper.
  • In a large cast-iron pan, heat the oil over medium-high heat. Add the chicken skin-side down and cook until the skin is well browned, 8 to 10 minutes. Scatter the thyme and rosemary on top (leave the chicken skin-side down) and place the 3 remaining lemon halves in the pan cut-side down. Transfer to the oven and roast until the juices run clear and an instant-read thermometer inserted in a thigh registers 165 degrees F, about 40 minutes. Rest the chicken on a plate or baking sheet skin-side up for 20 minutes before carving. Squeeze the roasted lemons over as desired.

ROASTED LEMON CHICKEN



Roasted Lemon Chicken image

Make and share this Roasted Lemon Chicken recipe from Food.com.

Provided by mommyof 3

Categories     Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 7

1 whole chicken (about 3 pounds)
1 head garlic
2 tablespoons olive oil
chopped fresh parsley
2 lemons
2 tablespoons butter
salt and pepper

Steps:

  • Cut up 1 lemon into 8 pieces and rub the outside of the chicken with the peel side of the pieces and then put the lemon pieces into the chicken with the garlic.
  • Season with salt and pepper.
  • Pour a mixture of half of the olive oil and half of the butter on top and pour the rest inside of the chicken.
  • Roast for 1 1/2 hours in a preheated oven of 325 degrees.
  • Half-hour before chicken is done roasting pour the juice from the second freshly squeezed lemon over the top and sprinkle the chicken with the chopped parsley and return the chicken to the oven to finish roasting.

Nutrition Facts : Calories 575.2, Fat 43.7, SaturatedFat 13.2, Cholesterol 172.7, Sodium 187.4, Carbohydrate 5.1, Fiber 0.8, Sugar 0.6, Protein 39

CITRUS-ROSEMARY ROASTED CHICKEN



Citrus-Rosemary Roasted Chicken image

Grapefruit and rosemary blend together beautifully to create this moist and delicious chicken. It's an excellent entree to make when hosting a smaller group. -KAthy Rundle, Fond du Lac, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 6 servings.

Number Of Ingredients 13

2 tablespoons grated onion
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh marjoram
3 garlic cloves, minced
1 teaspoon grated grapefruit zest
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 roasting chicken (6 to 7 pounds)
1 medium onion, cut into wedges
1 small pink grapefruit, cut into wedges
3 fresh rosemary sprigs
3 fresh marjoram sprigs
2 tablespoons olive oil

Steps:

  • In a small bowl, combine the first five ingredients. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside. , Place chicken on a rack in a shallow roasting pan. Sprinkle remaining salt and pepper inside cavity; fill with onion and grapefruit wedges. , With fingers, carefully loosen the skin from both sides of chicken breast. Place rosemary and marjoram sprigs under the skin. Brush chicken with oil; rub with reserved herb mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180°. Let stand for 10-15 minutes. Discard herb sprigs and contents of cavity before slicing.

Nutrition Facts : Calories 592 calories, Fat 36g fat (9g saturated fat), Cholesterol 179mg cholesterol, Sodium 370mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 57g protein.

CITRUS AND CUMIN ROASTED CHICKEN



Citrus and Cumin Roasted Chicken image

The orange and cumin flavors give this chicken a real Mediterranean feel. Try to find fresh oregano, it just doesn't work with the powdery dry stuff. If you can't get oregano sprigs, go for thyme or tarragon, but always use fresh.

Provided by Mirj2338

Categories     Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 10

2 oranges, washed and cut into eighths
2 limes, quartered
1 (3 lb) chicken, washed and patted dry
2 tablespoons ground cumin
kosher salt
fresh ground black pepper
5 garlic cloves, peeled and crushed
3 sprigs fresh oregano
3 tablespoons oil
1 cup chicken stock (more if needed)

Steps:

  • Preheat oven to 400 degrees.
  • Remove the zest from 2 orange wedges and 2 lime wedges and set aside.
  • Rub chicken with juice of those wedges.
  • Season the entire chicken, including the cavity, with the cumin, salt and pepper to taste.
  • Inside the cavity, place the used orange and lime wedges, plus 3 orange wedges, 3 lime wedges, 2 cloves of garlic and 3 sprigs of oregano.
  • Place a small roasting pan over high heat and add the oil.
  • When the oil smokes, place the chicken, breast-side down in the pan.
  • Sear, rolling slightly for even browning, until the breast is golden brown, about 4 to 5 minutes.
  • Remove the chicken from the pan, slip a flat rack on bottom of pan, then place the chicken on the rack, breast-side up.
  • Add the stock, remaining garlic cloves and a couple more sprigs of oregano to the pan.
  • Squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan, adding the juiced wedges to the pan as well.
  • Roast until the chicken juices run clear when the leg is pieced near the joint, about 1 hour and 30 minutes.
  • Check the moisture in the pan a few times while cooking, adding chicken broth if the pan juices are drying up.
  • Transfer chicken to a warm platter, and allow it to rest for 20 minutes before carving. Remove the fruit wedges, oregano and garlic from the pan, then place the pan juices in a small saucepan.
  • Bring to a simmer over medium heat, taste and adjust seasoning, adding more orange juice from the remaining wedges if desired.
  • Remove from heat and add the reserved zest. Carve the chicken and serve with the sauce.

THE BEST ROASTED CHICKEN



The Best Roasted Chicken image

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Provided by Patricia Feeney Monson

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
  • Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
  • Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg

LEMON-ROASTED CHICKEN



Lemon-Roasted Chicken image

I heard about this "engagement chicken" on the radio, and searched it out online and read how a few different people did it. Here is my variation on it - guaranteed to result in super moist lemon-roasted chicken! And yes - I did get proposed to within 3 months of making it! Looks super pretty and tastes amazing! I usually pair the chicken with a lasagna or a vegetable medley.

Provided by Sential

Categories     Whole Chicken

Time 1h55m

Yield 4

Number Of Ingredients 5

1 (2 to 3 pound) whole chicken
4 ½ each lemons, divided
1 tablespoon coarse sea salt
½ teaspoon freshly ground black pepper
3 sprigs fresh rosemary

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Rinse chicken thoroughly with cold water, empty the cavity, and pat chicken dry with paper towels.
  • Place chicken, breast-side down, into a roasting pan. Squeeze juice from 1 1/2 lemons over chicken.
  • Mix salt and pepper together in a small bowl and spread mixture all over chicken using your hands.
  • Roll 2 lemons on the countertop to soften them a bit. Puncture several times with a fork and cram into the cavity of the chicken.
  • Place roasting pan in the preheated oven and lower temperature to 350 degrees F (175 degrees C).
  • Bake in the preheated oven for 20 minutes. Pull out chicken and turn over using wooden spoons or tongs. Return to the oven and continue to bake until no longer pink in the center and juices run clear when the thigh is pricked with a fork, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Let chicken rest for 10 minutes before serving. Cut remaining lemon into slices. Transfer chicken to a serving dish and garnish with lemon slices and fresh rosemary. Pour juices from the roasting pan over the chicken to make it super juicy.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 13.8 g, Cholesterol 121.2 mg, Fat 21.8 g, Fiber 6.1 g, Protein 39.8 g, SaturatedFat 6 g, Sodium 1440.5 mg

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From justataste.com


BEST LEMON GARLIC ROASTED CHICKEN RECIPES | FOOD NETWORK ...
2012-08-13 Directions. Step 1. For the chicken, preheat the oven to 350 F. Arrange half of the onion slices, lemon slices and 3 cloves of garlic in a roasting pan that is just a few inches larger than the chicken. Place the chicken on top of the onions and fill cavity with remaining onion, lemon and garlic. Insert the rosemary sprigs into cavity.
From foodnetwork.ca


OVEN ROASTED CITRUS CHICKEN RECIPE | SIDECHEF
Using tongs, flip the chicken pieces to coat on all sides. Step 3. Stuff Red Onions (2) in gaps between chicken. Place Lemon (1) in and around chicken. Repeat with Orange (1) . Season with Salt and Pepper (to taste) . Step 4. Preheat the oven to 425 degrees F …
From sidechef.com


CITRUS ROASTED CHICKEN - THE BEST DRESSED CHICKEN : THE ...
Instructions. Preheat an oven to 375F. Using a sharp knife or shears, breast side down, cut and remove the backbone from the chicken. Flip the chicken over once the backbone has been removed and press down to break the breastbone and flatten the chicken. Rub the chicken with the rest of the ingredients and bake for about an hour.
From bestdressedchicken.com


CITRUS AND HERB ROASTED CHICKEN | THE SIMPLE SUPPER
2018-04-13 Place the sprigs of rosemary and thyme into the cavity along with the slices of one lemon and 1/4 of the onion. Take the remaining onion and carrots and arrange around the chicken. Place the slices of the remaining lemon over the the vegetables. Cook chicken at 500 degrees for 20 minutes to help the skin brown.
From thesimplesupper.com


CITRUS ROASTED CHICKEN - WHAT'S MARY DOING
2013-04-15 Preheat oven to 425 degrees. Spray a roasting pan or baking dish with a cooking spray. Rinse and wipe dry the roasting chicken. Place in roasting pan with a rack or use vegetables as a rack. Place the cut vegetables around the chicken. Mix the juice of the ½ the lime, ½ the grapefruit, olive oil, honey, dried thyme, salt and pepper in a ...
From whatsmarydoing.com


CITRUS-MARINATED ROASTED CHICKEN - RECIPE - FINECOOKING
Transfer the chicken and the lemon and orange wedges to a platter. Pour the pan juice into a fat separator and let sit until the fat rises to the top. Discard the excess fat and pour the juice into a 10-inch skillet. Boil over medium-high heat until reduced to 1-1/2 cups, about 10 minutes. Serve the chicken with the citrus wedges, passing the ...
From finecooking.com


CITRUS HERB ROASTED CHICKEN - EVERYDAY ON OCCASION ...
Oct 1, 2021 - TweetMy friend Jessica and I have a birthday tradition. Every year for our birthdays we make each other dinner. Given that Jessica and I are both foodies these aren’t your average dinners. Last year Jessica made me homemade ravioli and she always has the best […]
From pinterest.ca


CITRUS ROASTED CHICKEN RECIPE - RECIPETIPS.COM
Place two orange pieces inside the cavity along with the garlic halves. Rub the chicken with olive oil and season with salt and pepper. Place the chicken in a small roasting pan. In a bowl, season the remaining oranges and the onions with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken.
From recipetips.com


CITRUS ROASTED CHICKEN | RACHAEL RAY IN SEASON
Citrus Roasted Chicken
From rachaelraymag.com


"NO WORK" CITRUS AND HERB BAKED CHICKEN - THE SEASONED MOM
2015-12-30 Instructions. Preheat oven to 425 degrees F. In a bowl, whisk together honey, mustard, and orange juice. Place chicken in a large baking dish (about 9-inch by 13-inch) that has been sprayed with cooking spray. Sprinkle chicken with a little bit of salt and pepper, to taste.
From theseasonedmom.com


CITRUS AND GARLIC ROASTED CHICKEN | RECIPE
Chill at least 12 hours and up to two days. Place rack in top third of oven; preheat to 425 degrees Fahrenheit. Remove chicken from bag, place on a large, rimmed baking sheet or nine- x 13-inch roasting pan. Scatter orange and lemon quarters around …
From kosher.com


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