Citrus and Rosemary Roasted Chicken

Juicy Citrus Rosemary Roasted Chicken Recipe – Easy Whole Roasted Chicken with Lemon, Orange & Garlic

There’s something incredibly comforting about a golden, crispy-skinned roasted chicken fresh from the oven. This Juicy Citrus Rosemary Roasted Chicken combines zesty lemon, sweet orange, and savory garlic for a bright, herby flavor that makes every bite memorable. If you’re wondering how to roast a whole chicken that’s juicy, flavorful, and stress-free, this recipe is your new go-to.

Inspiration

Inspired by classic Mediterranean flavors and a love for vibrant, aromatic herbs, this recipe brings together everything we love about a good roast chicken—crisp skin, juicy meat, and citrus-herb infusion. It’s a dish that reminds us of slow weekends, shared meals, and food that feeds both the body and soul.

Why You’ll Love It

• Bright Citrus Flavor – Lemon and orange slices create an aromatic, slightly sweet balance that complements the savory chicken perfectly.
• Beginner Friendly – No fancy tools or complicated steps—this roast is simple enough for any home cook.
• Crowd-Pleaser – Serve it as a cozy family dinner or a dinner party centerpiece.
• Versatile Leftovers – Make sandwiches, soups, or grain bowls with the leftovers.

Quick Grocery List

For the Chicken:

• Whole chicken
• Orange
• Lemon
• Garlic cloves
• Fresh rosemary
• Fresh thyme
• Olive oil
• Unsalted butter
• Salt and pepper

For the Marinade/Rub:

• Lemon zest
• Orange zest
• Olive oil
• Fresh rosemary (chopped)
• Fresh thyme (chopped)
• Garlic (minced)
• Honey
• Paprika
• Sea salt
• Black pepper

For the Roasting Pan:

• Onion
• Carrot
• Celery
• Chicken broth or water

Things to Consider Before Preparing Your Meal

Prep & Cook Time:

Prep: 18 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 35 minutes

Equipment Checklist:

• Roasting pan with rack (or deep oven-safe dish)
• Meat thermometer
• Basting brush or spoon
• Kitchen twine
• Sharp knife & cutting board
• Mixing bowl

Dietary Adjustments:

• Gluten-Free: Naturally gluten-free recipe.
• Dairy-Free: Omit the butter or replace with dairy-free margarine.
• Paleo: Replace honey with maple syrup if desired.

Serving Size:

Serves 4

General Notes

• Use a thermometer to avoid overcooking—the internal temp should hit 165°F in the thigh.
• Always rest your chicken before carving; this allows the juices to redistribute.
• Save the bones to make a flavorful homemade chicken stock.

Substitutions

• Citrus: Swap orange with blood orange or grapefruit for a different flavor profile.
• Herbs: Substitute with dried herbs if fresh are unavailable (use one-third the amount).
• Honey: Maple syrup can be used instead.
• Butter: Use ghee or a dairy-free option as needed.

Variations

• Spiced Up: Add a pinch of cayenne or chili flakes to the rub.
• Garlic-Lovers Version: Add whole garlic cloves around the roasting veggies.
• Root Veggies Base: Add sweet potatoes, parsnips, or turnips for a hearty all-in-one meal.
• Stuffed Chicken: Add cooked rice, dried cranberries, and nuts to the cavity for a festive twist.

Let’s Get Cooking (Pro Tips Only)

Preheat the Oven

• Ensure oven is fully preheated to 425°F for that crisp golden skin.

Prepare the Chicken

• Patting the chicken dry ensures the skin crisps up beautifully.
• Remove any excess moisture from inside the cavity.

Season the Cavity

• Tuck ingredients tightly so they release flavor as they steam.

Make the Marinade

• Let the marinade sit 5 minutes to meld flavors before using.

Rub the Chicken

• Use your hands to get under the skin without tearing it—this step adds flavor deep into the meat.

Truss the Chicken

• Trussing helps the bird cook evenly and keeps it picture-perfect.

Prepare the Roasting Pan

• Use veggies as a rack alternative and to soak up delicious drippings.

Roast & Baste

• Basting every 30 minutes helps develop a golden, flavorful crust.

Rest the Chicken

• Rest at least 10 minutes for juicy, tender slices.

Nutrition Breakdown (Per Serving)

• Calories: 420 – Hearty enough for dinner but still fits into most balanced meal plans.
• Carbohydrates: 6g – Naturally low-carb; most of it comes from veggies and citrus.
• Cholesterol: 130mg – Moderate; balance it with fiber-rich sides.
• Fat: 28g – Includes healthy fats from olive oil and some saturated fat from butter.
• Fiber: 1g – Increase by serving with greens or whole grains.
• Protein: 36g – Great for keeping you full and supporting muscle health.
• Saturated Fat: 8g – Trim excess skin or use less butter to reduce this.
• Sodium: 520mg – Reasonable for a main course—reduce added salt if needed.
• Sugar: 2g – Naturally occurring from citrus and honey.
• Trans Fat: 0g – Zero artificial trans fats in this wholesome recipe.
• Unsaturated Fat: 18g – Primarily from olive oil, which supports heart health.

Storing and Reheating

Storage:

• Refrigerate in an airtight container for up to 4 days.
• Freeze leftover meat in zip-top bags for up to 2 months.

Reheating:

• Reheat gently at 300°F in the oven with a splash of broth.
• Microwave with a damp paper towel to prevent drying out.

Frequently Asked Questions (FAQ)

Q: Can I prep the chicken ahead of time?
A: Yes! Season and stuff the chicken, then refrigerate up to 24 hours before roasting.

Q: What if I don’t have fresh herbs?
A: Dried herbs work too—use 1/3 the amount listed for fresh.

Q: Do I have to truss the chicken?
A: It helps for even cooking, but if you skip it, just tuck the legs under.

Q: Can I roast vegetables in the same pan?
A: Absolutely! Root veggies like carrots, potatoes, or turnips roast beautifully under the chicken.

Q: How do I know when it’s done?
A: Insert a meat thermometer in the thigh—it should read 165°F.

Q: What should I do with the leftovers?
A: Make chicken salad, enchiladas, or toss into a soup or pasta dish.

Engage and Share

Did you try this Citrus Rosemary Roasted Chicken? Drop your thoughts, tweaks, and tips in the comments! Don’t forget to rate the recipe and tag us with your version. Love this one? You might also enjoy our

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