I really, seriously wish that I could somehow share the overwhelmingly delicious scent of this roast chicken with you. This chicken smelled SO amazing while it was roasting, it was all I could do to keep myself from tearing into it on the spot. Lucky for me, it tasted every bit as delicious as it smelled, and it was easy to make, too!
Garlic, Rosemary and Citrus Roast Chicken
4-5 lb whole chicken
one lemon, zested and quartered
one orange, zested and quartered
one bulb of garlic, cut in half (so you’re cutting through the cloves crosswise)
2 cloves garlic, minced
4 sprigs rosemary (leave 2 intact, mince the leaves of the other 2)
1 stick of salted butter, softened
4-5 medium carrots, peeled and chopped into large chunks
2 medium onions, peeled and cut into large chunks
kosher salt and pepper
1.5 cups chicken stock
1.) Preheat your oven to 400°. In a small bowl, combine the softened butter, lemon zest, orange zest, and minced rosemary. Separate the butter mixture into two equal batches, and add the minced garlic to one of the two batches.
2.) Discard the neck and giblets from inside the chicken. Clean up the chicken as best you can, cutting any excess skin or cartilage from around the cavity.
3.) Stuff the cavity with the lemons, oranges, halved garlic bulb, and rosemary sprigs (I could only fit about half my lemon and orange wedges in the cavity of the chicken I had, so I just made sure I had equal amounts of both in there).
4.) In a roasting pan suitable for your chicken (or a high-sided baking dish), spread your onions and carrots out so they create an even bed for the chicken to rest on. Place the chicken (breast side up) on top of the vegetables, and tuck the wings underneath the bird.
5.) Use your hands to gently loosen the skin from the breast meat of the chicken. Take the butter mixture that has the minced garlic in it, and evenly spread it between the breast meat and the skin. Sprinkle the chicken with kosher salt and pepper, and place the baking dish in the oven.
6.) After 30 minutes, remove the chicken from the oven, and baste it with the remaining butter mixture. Additionally, pour the chicken stock into the bottom of the pan to keep the onions and carrots moist. Baste again after another 30 minutes, then after another 15. Cook for 15 minutes after the final basting, for a total of 90 minutes.
7.) Once you remove the chicken from the oven, loosely tent the pan with foil, and allow the bird to rest for about 8-10 minutes before carving.
8.) While the chicken is resting, go ahead and google “how to carve a roast chicken”, so that you don’t butcher yours the way I did mine. It still tasted good, but it wasn’t all that pretty, I can’t lie.
Serve with sides of your choice – we went with a basic (but delicious) side of mashed potatoes (recipe forthcoming), and green beans with whole grain mustard vinaigrette. And make sure each serving of chicken comes with a bit of the delicious, crispy skin!
It’s kind of gross to stick your hand into the back end of a dead bird, but the end result is worth it,