Citrus and Herb Whole Roasted Chicken

Recipe Ingredients

• Whole Chicken – For this recipe, you will need a 5 lb. whole chicken. Option to spatchcock it (remove the spinal column) for quicker cooking. Be sure the chicken is fully thawed and allow it to rest at room temperature for 20-25 minutes. Pat the chicken dry with a paper towel. This allows the skin to get crispy when roasting. Next, you’ll season the inside cavity with kosher salt and cracked black pepper. Place the chicken in the pot, stuff it and spread butter on the outside. Be sure to get under the skin too.
• Fats – Olive oil and unsalted butter. This recipe calls for both olive oil and butter to add flavor and richness to the gravy. Plus, it keeps the chicken moist when roasting. 
• Aromatics – Onion, orange, lemon, celery, carrots, garlic, thyme, rosemary and parsley all add a depth of flavor to this recipe that’s hard to resist. Plus, they make the gravy extra flavorful.
• **Quarter the onion, orange and lemon. You can leave the skin on the orange and lemon. You will place half of the onion in the bottom of the pot. The second half will be added to the cavity of the bird. Same applies for the orange. All of the small quartered lemon will be added to the bird’s cavity.
• Seasoning – Classic kosher salt and cracked black pepper work perfectly in this recipe. Especially when combined with the aromatics and juicy chicken.
• Bone Broth – You’ll want to add about 2.5-3 cups of bone broth to the bottom of the Dutch oven. This allows the gravy to develop and prevents burning. Option to use low sodium chicken broth instead.

Expert Tips

• It is very important to ensure the chicken is cooked through. Please click here to see the FDA’s recommended safety guidelines for cooking chicken and other meats. However, the standard cooking times are below.
• Personally, I like slow roasting chicken at 350 degrees because it allows the meat to cook through without drying it out or burning the outer skin before it is done in the center. You will want any juices to run clear to ensure doneness. Also, be sure to use the pan juices for a homemade gravy. Pour the gravy over the chicken and potatoes for the ultimate meal!

Cooking Time for Unstuffed Whole Chicken

• 3 lb. chicken roast for 1 ¼ – 1 ½ hours at 350 degrees or until the internal temperature reaches 165 degrees. 
• 4 – 5 lb. chicken roast for 2 – 2 ¼ hours at 350 degrees or until the internal temperature reaches 165 degrees. 
• 6 lb. chicken roast for 2 ¼ – 2 ½ hours at 350 degrees or until the internal temperature reaches 165 degrees. 

Cooking Time for Spatchcocked Chicken

• 3 lb. spatchcocked chicken roast for 55 – 65 minutes at 350 degrees or until the center reaches 165 degrees.
• 4 lb. spatchcocked chicken roast for 1 ¼ hours – 1 hours 25 minutes at 350 degrees or until the center reaches 165 degrees.
• 5 – 6 lb. spatchcocked chicken roast for 1 ½ hours – 2 hours at 350 degrees or until the internal temperature reaches 165 degrees.

How to Make a Citrus and Herb Whole Roasted Chicken

• Remove the chicken from the refrigerator and let it rest at room temperature for 20-25 minutes. Preheat the oven to 350 degrees. Slow roasting at 350 makes for a juicier chicken. Remove packaging and any giblets. Pat the chicken dry with a clean paper towel. Be sure the chicken is very dry as this will allow for a crispy skin when roasting. Season the inside of the bird with kosher salt and cracked black pepper. Set it aside.
• Grab a 5.5-quart Dutch oven. Add olive oil to the bottom of the Dutch oven. Next, add half of the onion, half of the orange, prepared carrots, celery and garlic to the bottom of the pot. Season with kosher salt and cracked black pepper. Place the whole chicken on top of the vegetables and fruit. Stuff the cavity of the bird with the fresh herbs, remaining half orange, remaining half onion, and quartered small lemon. Cover the outside of the chicken in the unsalted butter using your hands. Be sure to get under the skin and on top of the skin.
• Next, pour the bone broth into the bottom of the Dutch oven. This will prevent the ingredients on the bottom of the pan from burning and will be used to occasionally baste the bird. Place the chicken in the oven and cook for 2 – 2 ¼ hours or until the internal temperature reaches 165 degrees Fahrenheit.
• Option to broil the chicken for 2-3 minutes at the end to ensure you get a crispy brown skin on top. Let the chicken rest for 10-20 minutes before slicing. This locks in the juices.

How to Store

• Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in a pan with the homemade gravy.

Other Chicken Recipes to Consider Trying

• Juicy Pan Roasted Chicken Breasts
• Juicy Whole Roasted Chicken
• Juicy Grilled Whole Chicken (spatchcocked)
• Herb and Citrus Roasted Spatchcocked Chicken
• Thanksgiving Prep Guide for the Holidays