Citrus and Herb Whole Roasted Chicken
This citrus and herb whole roasted chicken recipe is easy to make and loaded with bright herby flavors. Perfect for any occasion, especially the holiday season.
Ingredients
Whole Roasted Chicken
- 1 whole chicken, Smart Chicken, about 5 lbs.
- salt, to season
- cracked black pepper, to season
- ¼ cup salted butter
- 3 sprigs thyme
- 3 sprigs rosemary
- 3 sprigs fresh parsley
- 2 tablespoons olive oil
- 4-5 cloves garlic, left whole
- 4-5 stalks celery, depending on size, rinse and remove ends
- 4-5 carrots, depending on size, rinse, peel, remove ends
- 1 sweet onion, peel and quarter
- 1 medium orange, peel on, quartered
- 1 small lemon, peel on, quartered
- 2.5-3 cups bone broth , or chicken broth
Equipment
- 1 large Dutch oven
Instructions
- Remove the chicken from the refrigerator and let it rest at room temperature for 30-40 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 cavity of the bird with 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 an onion, half an orange, prepared carrots, celery and garlic to the bottom of the pot. Season with 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 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.
Nutrition
Serving: 1serving, Calories: 993kcal, Carbohydrates: 14g, Protein: 75g, Fat: 70g, Saturated Fat: 22g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 29g, Trans Fat: 1g, Cholesterol: 304mg, Sodium: 418mg, Potassium: 1061mg, Fiber: 3g, Sugar: 8g, Vitamin A: 7800IU, Vitamin C: 35mg, Calcium: 99mg, Iron: 4mg